Fillets of Whiting with Potato Scales
6 fillets whiting
12 baby new potatoes
¼ cup olive oil
3 cloves garlic
1 teaspoon black cracked pepper
3 tablespoons lemon juice
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh parsley
Remove skin from fish. Place fish in shallow dish, pour over marinade, cover and refrigerate overnight.
Cut potatoes into 1mm slices. Drain fish from marinade and pat dry with absorbent paper.
Place fish on oven tray. Overlap potato slices on top of fish. Drizzle reserved marinade over potato slices.
Bake uncovered in a moderately hot oven for about 25 minutes or until tender.
Serve with string beans and thinly sliced carrot