Potato Boats with Fish Stuffing

For this dish, take young potatoes, so there is no need to peel them, just scrub them thoroughly with a brush to remove any dirt. Choose potatoes of any size, but it's preferable that they are all the same size. This ensures even cooking. I have 4 fairly large tubers, which is enough for 2-4 servings depending on appetite. You can use any type of fish you have, I used zander fillet, but you can use any freshwater or sea fish, just be sure to check for bones. You can also lightly salt the fish. Cook the fish and potatoes in a multicooker on the Steam program. 30 minutes is enough for the potatoes to become tender and the fish to cook. However, test it with a knife as different potato varieties require different cooking times. The potato should hold its shape and not fall apart.

Cut the potatoes in half so that they can be easily placed in a baking dish. Use a spoon to scoop out some of the flesh, creating a hollow. The scooped out flesh can be used for ragout or soup.

It is time to prepare the filling. Finely chop the sweet peppers with a sharp knife, as finely as possible. Similarly, chop the tomatoes, it is better to do this with a knife with small teeth. You can either mince the garlic with a knife or crush it with a garlic press.

Finely chop the onions and parsley. All the ingredients should be chopped approximately the same size. Parsley can be replaced with dill if desired. Finely chop the fish, mash it with a fork or separate it with your fingers, checking and removing small bones.

Mix all the ingredients in a bowl. Dress the filling with sour cream, salt, and season with pepper to taste. Instead of sour cream, you can use low-fat mayonnaise or processed cheese. The goal is to add moisture and bind the ingredients together.

Grease a heat-resistant dish with vegetable oil, place the potato halves in it, and fill them with the filling. If there is a little filling left, you can fill the space between the potatoes with it.

Slice the mozzarella into thin slices or grate it on a coarse grater, then spread it over the filling. Cover the dish with foil and bake for about 20 minutes at 170 degrees Celsius. Serve hot, garnished with herbs.