Recipes & Cooking

Baked Triggerfish with Capers & Potatoes Stacks

*Heat oven to 375º

Ingredients for Potato Stacks

• 2 cups heavy cream
• 2 sprigs fresh rosemary 
• 2 garlic cloves, minced
• 2 lbs. medium russet potatoes (about 4-5), peeled and sliced 1/8 to 1/16 inch thick
• 1 tsp. salt
• 1/2 tsp. black pepper
• Freshly grated pecorino Romano cheese

Directions for Potato Stacks

Spray 12 cup standard muffin pan with nonstick cooking spray.

In a small sauce pan, whisk together cream, rosemary, garlic, salt & pepper.  Bring to a slow simmer and remove from the heat. Let sit, stirring occasionally, to meld the flavors. 

Layer the potato slices into stacks in the prepared muffin cups, filling each one to the top but not over the top.

Spoon cream over each potato stack, filling almost to the top. You will have a couple or so slices exposed. Sprinkle with pecorino Romano cheese.

Bake for 25-30 minutes or until the potatoes are knife tender and golden brown on top.

Remove the muffin pan from the oven and let sit for 5 minutes. Run a knife around the edges to loosen up the stacks and carefully remove them to a serving platter. Serve immediately.

Directions for Triggerfish

Lightly salt and pepper fish.

Melt butter and add lemon juice, lemon zest, capers and dill.

Pour over fish in baking dish.

Bake at 375º for 15 minutes.