John Myers
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Baked Redfish Fillet with Spicy Potato Wedges
The perfect baked redfish fillet with spicy potato wedges recipe with a picture and simple step-by-step instructions.
For the redfish from the oven:
- 200 g Redfish fillet fresh from the North Sea
- 1 orange Bell pepper
- 1 Squeeze orange juice
- 1 green Pepertoni
- Fish seasoning
- Salt and pepper
For the spicy potato wedges:
- 300 g Small potatoes
- 1 Onion
- 20 g Ginger
- 0,5 green Hot peppers
- 0,5 Red Hot peppers
- 2 tbsp Sesame oil
- Salt and pepper
Redfish fillet from the oven:
- Line a small baking dish with aluminum foil ….. Preheat the oven to 180 ° C …
- Rinse the red perch and pat dry …. place the whole piece in the baking dish … season with fish seasoning …. squeeze the orange and pour the juice over it …. haln, core, wash and cut the pepper. .. distribute on the fish … cut the peppers lengthways …. scrape out the seeds, wash, finely chop and distribute on the paprika strips … season with salt and pepper … now close the aluminum foil and place in the oven on a medium heat 35 Cook for 40 minutes …
Spiced potato wedges:
- Peel and wash the potatoes and cut into wedges …. Wash, core and finely dice red and green peppers … Peel the ginger and onion and cut into small cubes …
- Heat the sesame oil in a pan …. fry the potato wedges for about 20 minutes until golden brown … add onions, ginger and peppers and fry for about 2-3 minutes …. season with salt and pepper … done …
- Take the fish out of the oven …. Put the pepper strips, potato wedges and the fish on a plate …. Drizzle with the orange sauce …. Enjoy your meal ….
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