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Basque-style fish with Swedish potatoes
A revisited Basque dish where white fish is coated in a spiced flour, fried then simmered in a tomato sauce with peppers, olives and Espelette pepper. It is served with Swedish-style potato rounds, flavored with garlic, oregano and Espelette pepper. A complete, tasty and economical meal.
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Critical Success Points
- • Coat the fish evenly without excess flour.
- • Do not overcrowd the pan when frying to keep oil temperature.
- • Simmer the covered fish for 20 min so it absorbs the sauce.
Safety Warnings
- • Frying oil reaches high temperatures; handle with care to avoid burns.
- • Use gloves or a long handle to flip the fish to prevent splatters.
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