@ansari.78632:

ansari 786
ansari 786
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Monday 31 August 2026 18:14:48 GMT
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Golden Pompano and Air Fryed Potato Wedges! Crunchy Potato Blend seasonings available on my website!  Ingredients: For the Fish: 	•	2-3 Golden Pompano or your favorite white fish (e.g., cod, halibut, sea bass), cleaned and gutted 	•	3 garlic cloves, grated 	•	1/2 lemon, juice squeezed (plus additional 3 tsp lemon juice as specified) 	•	Finely chopped thyme and rosemary, to taste 	•	1 tbsp dried parsley 	•	1 tsp paprika 	•	5 tbsp butter, melted 	•	2 shallots,  sliced 	•	1 lemon, sliced into rings (to stuff the fish) 	•	Salt and pepper, to taste For the Potato Wedges: 	•	4 large potatoes, cut into wedges 	•	2 tbsp olive oil 	•  Crunchy Potato Blend by Prokuda’s seasonings Instructions Fish: 	1.	Preheat Oven: Preheat your oven to 450°F I turn on broil in my oven.  	2.	Prepare the Mixture: In a bowl, combine the grated garlic, juice of 1/2 lemon plus the additional 3 tsp lemon juice, finely chopped thyme, rosemary, dried parsley, paprika, and melted butter. Mix well to combine. Season with salt and pepper to taste. 	3.	Prepare the Fish: Make shallow cuts on both sides of the fish. This will help the flavors penetrate. Season the inside and outside of the fish with salt and pepper. 	4.	Stuff and Coat the Fish: Place sliced shallots and lemon rings inside the fish cavity. Brush the outside and inside of the fish with the prepared herb-lemon-butter mixture, ensuring it gets into the cuts and cavity. 	5.	Bake the Fish: Place the fish in a baking dish. Bake in the preheated oven for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork. Air-Fried Potato Wedges: 1.	Preheat Air Fryer: Preheat your air fryer to 400°F (200°C), if your model requires preheating. 	2.	Season the Potatoes: Toss the potato wedges with olive oil and crunchy potato blend. 	3.	Cook the Potato Wedges: Place the potato wedges in the air fryer basket. Cook for about 15-20 minutes, shaking the basket halfway through, until the wedges are golden brown and crispy. 	4.	Serve: Serve the baked white fish hot, accompanied by the crispy air-fried potato wedges. It is optional but I also add some crème fraiche with chives and lemon juice to dip potato wedges in.
Golden Pompano and Air Fryed Potato Wedges! Crunchy Potato Blend seasonings available on my website! Ingredients: For the Fish: • 2-3 Golden Pompano or your favorite white fish (e.g., cod, halibut, sea bass), cleaned and gutted • 3 garlic cloves, grated • 1/2 lemon, juice squeezed (plus additional 3 tsp lemon juice as specified) • Finely chopped thyme and rosemary, to taste • 1 tbsp dried parsley • 1 tsp paprika • 5 tbsp butter, melted • 2 shallots, sliced • 1 lemon, sliced into rings (to stuff the fish) • Salt and pepper, to taste For the Potato Wedges: • 4 large potatoes, cut into wedges • 2 tbsp olive oil • Crunchy Potato Blend by Prokuda’s seasonings Instructions Fish: 1. Preheat Oven: Preheat your oven to 450°F I turn on broil in my oven. 2. Prepare the Mixture: In a bowl, combine the grated garlic, juice of 1/2 lemon plus the additional 3 tsp lemon juice, finely chopped thyme, rosemary, dried parsley, paprika, and melted butter. Mix well to combine. Season with salt and pepper to taste. 3. Prepare the Fish: Make shallow cuts on both sides of the fish. This will help the flavors penetrate. Season the inside and outside of the fish with salt and pepper. 4. Stuff and Coat the Fish: Place sliced shallots and lemon rings inside the fish cavity. Brush the outside and inside of the fish with the prepared herb-lemon-butter mixture, ensuring it gets into the cuts and cavity. 5. Bake the Fish: Place the fish in a baking dish. Bake in the preheated oven for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork. Air-Fried Potato Wedges: 1. Preheat Air Fryer: Preheat your air fryer to 400°F (200°C), if your model requires preheating. 2. Season the Potatoes: Toss the potato wedges with olive oil and crunchy potato blend. 3. Cook the Potato Wedges: Place the potato wedges in the air fryer basket. Cook for about 15-20 minutes, shaking the basket halfway through, until the wedges are golden brown and crispy. 4. Serve: Serve the baked white fish hot, accompanied by the crispy air-fried potato wedges. It is optional but I also add some crème fraiche with chives and lemon juice to dip potato wedges in.

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