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–+ servings

Russian-style kefir fish and potato bake

Prep Time 10 minutes
Cook Time 30 minutes
Marinating while the potatoes cook 30 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
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Ingredients

  • 500 g tilapia fillets Thaw frozen fillets in the refrigerator before starting.
  • 700 g potatoes Peel.
  • 400 g plain milk kefir Use unsweetened kefir.
  • 20 g fresh ginger Peel and finely grate.
  • 3 garlic cloves Peel and crush.
  • 1 tsp ground turmeric
  • fresh mint About 10 leaves, chopped; keep a few whole leaves for serving.
  • salt Season the sauce to taste before adding the raw fish.
  • ground black pepper To taste.

You will need

  • Oven
  • Ovenproof baking dish, about 23 × 33 cm
  • Saucepan
  • Mixing bowl
  • Knife and chopping board
  • Fine grater
  • Food thermometer

Instructions

  • Cut the fish into pieces about 4–5 cm across.
  • Mix the kefir, ginger, garlic, turmeric, mint, salt and pepper in a bowl. Taste and adjust the seasoning before adding the raw fish.
  • Coat the fish with the sauce, cover the bowl and marinate in the refrigerator for 30 minutes.
  • While the fish marinates, preheat the oven to 180°C (350°F).
  • While the fish marinates, put the peeled potatoes in a saucepan and add enough salted water to cover. Boil until almost tender.
  • Drain the potatoes and, on a clean board that has not touched raw fish, cut into slices 1–1.5 cm thick.
  • Arrange the fish and potato slices alternately in the baking dish.
  • Pour all the marinade over the fish and potatoes.
  • Bake uncovered for 20–30 minutes, checking from 20 minutes. The potatoes should be tender. Use a food thermometer to check that the fish and sauce at the centre of the bake reach 74°C (165°F); continue baking if needed.
  • Scatter the reserved mint leaves over the bake and serve hot.

Storage and safety

Divide leftovers among shallow containers and refrigerate within 2 hours, or within 1 hour if the room is hotter than 32°C (90°F). Store at 4°C (40°F) or below and eat within 3–4 days. Reheat to 74°C (165°F) throughout.