recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
lbs Potatoes, cut into 1/8" slices
1 mediun Onion, slivered
1/4 cup Olive oil
Kosher or sea salt, as needed
Freshly-ground black pepper, as needed
1/4 lb Tomato, in very thin wedges
2 lbs Turbot steaks, 1 inch thick (or other
firm-flesh fish like halibut)
1 1/2 teaspoons Fresh thyme leaves (or 1/4 teaspoon
1 1/2 teaspoons Minced fresh rosemary (or 1/4
teaspoon dried rosemary)
1 1/2 teaspoons Minced fresh marjoram (or 1/4
teaspoon dried marjoram)
2 tablespoons Minced fresh parsley
Freshly-squeezed lemon juice
1/2 cup Dry white wine
1 tablespoon Dried bread crumbs
the potatoes and onion in layers in a greased
baking pan, sprinkling each layer with oil (a
total of 3 tablespoons), salt, and pepper (choose
a pan in which you will have about 3 layers).
the tomato wedges over the potatoes, cover tightly
with foil, and bake in a 350º oven about
45 minutes, or until the potatoes are almost
sprinkle the fish steaks on both sides with
salt and let sit.
the fish over the potatoes, brush the fish with
about 1 tablespoon oil, then sprinkle the fish
and potatoes with thyme, rosemary, marjoram,
parsley, and lemon juice.
the fish with bread crumbs and cook until the
fish is just done, about 15 minutes, basting