Name: Roasted Faskar with Rosmary Potatoes
Prep time: 0:0
Cook time: 0:0
Yield: 0
Cuisine: Fish, Arabic
Ingredients: For the fish; 2 x 1 lb. Faskar; cleaned; head and fins removed; Salt and freshly ground black pepper; 1 lemon; sliced; Handful of flat leaf parsley; whole; 2 Bay leaves; 2 cloves garlic; smashed; For the Rosemary potato wedges; 2 medium potatoes; cut into 8 wedges; 1/2 tsp dried rosemary; Salt and freshly ground black pepper; Olive oil; For the Yoghurt-cucumber salsa; English cucumber; diced; 2 oz. yoghurt; 2 small pickled chillies; finely chopped; 1/2 tsp dried mint

Posted on

17 September 2012

by

Irini Savva

Ingredients

For the fish

2 x 1 lb. Faskar, cleaned, head and fins removed

Salt and freshly ground black pepper

1 lemon, sliced

Handful of flat leaf parsley, whole

2 Bay leaves

2 cloves garlic, smashed

For the Rosemary potato wedges

2 medium potatoes, cut into 8 wedges

1/2 tsp dried rosemary

Salt and freshly ground black pepper

Olive oil

For the Yoghurt-cucumber salsa

English cucumber, diced

2 oz. yoghurt

2 small pickled chillies, finely chopped

1/2 tsp dried mint

Preparation

1

Preheat oven to 220C
2

Place Faskar in a roasting pan and season inside and out with salt and black pepper
3

Stuff each fish with parsley, bay leaves and garlic. Place lemon slices inside and at the bottom of the fish
4

Toss potato wedges in a bowl with rosemary and olive oil
5

Season with salt and black pepper. Place the potato wedges with juices around and in between the fish
6

Cover with foil and roast for 20 minutes, thereafter remove the foil and roast for a approx. 40 minutes until the fish and potatoes are golden brown
7

In the meantime, combine all ingredients for the Yoghurt-cucumber salsa in a bowl and chill
8

Serve Faskar on a platter with potato wedges seasonal vegetables and salsa.
9

<em>Thanks to Choose Wisely for this recipe</em>