Young potatoes with fish and dill

Ekaterina Gurova, coordinator of the site Gastronom.ru, offers a recipe for a casserole of young potatoes, which is good both hot and cold.

Ingredients

• 1 large bunch of dill
• 5-6 sprigs of fresh thyme
• 6-8 tubers of young potatoes
• 300-350 g cod or tilapia fillet
• 3 tbsp. l. ground crackers
• olive oil
• salt, freshly ground white pepper

Directions

1. Preheat the oven to 180 ° C (convection oven to 200 ° C). Brush a square or round baking dish (20 cm diameter) with olive oil. Wash the dill, dry with a paper towel. Separate thick twigs, leaving only leaves and chop them with a knife. Remove the leaves from the thyme sprigs.
2. Wash the young potatoes and cut them into as thin slices as possible. You can use a special vegetable slicer. Place the chopped potatoes in a large salad bowl, season with plenty of salt, add the dill, thyme leaves and add 2 tbsp. l. olive oil. Mix.
3. Put the fish fillet in a mold, season with ground pepper. Put potatoes on top, smooth. Sprinkle with breadcrumbs and place in the oven. Bake for 25-30 minutes. Do not stir during cooking. The potatoes should be baked and browned.
4. Serve hot.