Ingredients

Before you start

Method

Preheat the oven to 230°C/450°F. Line with parchment paper a large baking sheet and an ovenproof dish. Start baking the potatoes. Prepare the fish during the first 15 min of potato baking. Bake the fish with the potatoes during the last 15 min of potato baking.

Oven «fried» potatoes

1. Preheat the oven to 230°C/450°F. Line with parchment paper a large baking sheet and an ovenproof dish. Prepare the potatoes first and start cooking them. Prepare the fish while the potatoes are baking, then bake the fish with the potatoes during the last 15 min.
2. Peel the potatoes, then cut them into 1x8 cm pieces. It is important to cut them into pieces of similar size so that they will all cook evenly and be done at the same time.
3. In a deep dish, whisk the egg white with the oil, salt, and pepper to taste. Add the potato pieces and coat them well with the egg white mixture. Transfer them to the baking sheet. Don't crowd the potatoes on the sheet or they will steam and not turn golden-brown.
4. Bake on the bottom oven rack 15 min, then turn the potatoes and bake an additional 15 min.

Oven «fried» fish

5. Cut the fish into 4x8 cm pieces.
6. Prepare 2 shallow dishes: put the mayonnaise in one dish, then combine the bread crumbs, Cayenne pepper, oregano, and salt to taste in the other dish. Spread each fish piece with the mayonnaise, then coat it with the bread crumbs mixture. Turn the fish to coat all sides.
7. Put the fish pieces on the prepared ovenproof dish and spray them evenly with a vegetable oil spray. Bake the fish for 15 min on the top oven rack.
8. Take the fish and potatoes out of the oven. Serve with the tartar sauce on the side.

Ingredients

Method

Chop the capers, green onions, and pickled onions (optional), then put them in a small bowl. Add the mayonnaise, yogurt, and cayenne pepper. Mix well.