I had these lemon potatoes at Tria once. Tria is a greek restaurant whose side dishes are lemon loaded (ohhh, nice band name). So I took a stab at the potatoes tonight. I tossed Idaho potatoes with olive oil and lemon juice (2 lemons), added salt and dry oregano and baked at 400 for about 50 minutes. I forgot to add...you MUST put chicken broth in the bottom of the dish so the potatoes do not dry out. And check as they cook. If the broth goes magically away, add more!!
Ah yes. The fish crust. I am a bit picky on waste. So the bowl I tossed the potatoes in with the lemon juice was also used for the salmon. I put two pieces of salmon in the bowl, added a bit more salt and oregano, and flopped it around (technical term). Then placed on a baking pan in the same 400 degree oven. After baking for about 5 minutes, I added a crust. The crust was made with pine nuts, three basil leaves, one garlic clove, chex mix, and a couple tortilla chips.
Huh? Chips? Chex? So a while back TJ and I were in need of bread crumbs. So we took the mini chopper jobby (little food processor) and put some left over spicy chex mix and blended. It worked! So for my crust tonight, I tried the pine nuts blended with some basil and garlic. It was too oily. Nut oil or something. So I added some tortilla chips...yay, notsomuch. So I added chex mix. Perfect! I then pressed it onto the salmon. And the dinner was a huge success.