Croatian-Inspired Dinner
I had the most AMAZING time in Croatia last year, and I’m still dreaming of the beautiful views and crystal-clear water. The food in Croatia is so fresh and delicious, and we absolutely loved trying so many flavors and cultural cuisines. This week, I want to bring a little Croatia to your plate with this dinner inspired by my time spent with a Croatian chef. I hope you enjoy it as much as I do!
Below is a photo of me with Chef Josip Markusic, he is an executive chef at the hotel – Radisson Blu Sun Gardens in Dubrovnik – overseeing 16(!) restaurants!
Ingredients
For the fish:
- 2 TBSP olive oil
- 2 TBSP rosemary, finely chopped
- 2 TBSP thyme, finely chopped
- 6 skinless John Dory filets
- 1 shallot, finely chopped
- ½ cup white wine (dry)
For the vegetables:
- 3 TSP sea salt
- 3 TBSP white wine vinegar
- 1 lb. potatoes, unpeeled & quartered
- 3 TBSP olive oil
- 2 TBSP rosemary, finely chopped
- 2 TBSP dill, finely chopped
- 1 shallot, finely chopped
- 2 TBSP flat leaf parsley
- 2 red bell peppers, sliced in 1-inch thick pieces
- 1 TBSP honey
Preparation Instructions
Heat oven to 395 degrees Fahrenheit. Heat oil in oven-safe dish (wide, shallow, cast-iron preferred). Sauté shallots in pan with olive oil on stove for three minutes, and then add white wine, rosemary, thyme, and let simmer for two minutes. Turn flame on stove off. Season fish filets on both sides with sea salt and black pepper, and place over white wine sauce. Bake in oven for 15-17 minutes, depending on thickness of filet.
Add potatoes to boiling water, making sure potatoes are below the water line. Check with fork for doneness, about 15-20 minutes. Drain water, and place potatoes in medium size bowl. In a separate bowl, mix sea salt, vinegar, 2 TBSP olive oil, rosemary, dill, shallot, parsley, and honey. Set aside.
In a small pan, add remaining 1 TBSP olive oil. Season bell peppers with salt and pepper and sauté for four minutes, constantly turning over peppers as they cook. Place bell peppers with potatoes, add herb mixture, toss and serve with fish filets.
