The dish is a colorful arrangement of roasted shellfish atop golden, herb-infused potatoes, garnished with fresh parsley and lemon wedges.

Roasted Shellfish with Herb-Infused Potatoes

This vibrant dish features succulent roasted shellfish paired with herb-infused potatoes, celebrating the depth of winter flavors available in January.

Main
Prep 15m · Cook 45m · Total 1h
10 ingredients

In January, fresh shellfish and hearty root vegetables are at their peak in Belgium, mirroring the resilience found in the political dance of leaders and communities. The warmth of roasted potatoes complements the briny freshness of the shellfish, creating a harmonious balance. Inspired by the themes of strategic interactions and cultural shifts, this dish embodies the spirit of togetherness and seasonal celebration. Inspired by Trump’s ‘Dear Jonas’ Letter Is No Prize and After Maduro’s Last Dance, a New Rhythm Goes Viral in Venezuela.

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Roasted Shellfish with Herb-Infused Potatoes
A realistic photo of Roasted Shellfish with Herb-Infused Potatoes: The dish is a colorful arrangement of roasted shellfish atop golden, herb-infused potatoes, garnished with fresh parsley and lemon wedges.
Photography & Composition
- Camera angle: macro detail
- Framing / crop: partial out-of-frame
- Setting / surface / props: concrete backdrop
- Lighting style: candlelight
- Mood / narrative: meal-prep clean
Hard constraints
- Do not reuse prior composition.
- Avoid rustic wood unless specified.
- No centered plating if last image was centered.

Instructions

  1. Preheat your oven to 200°C (400°F).
  2. In a large bowl, toss the potato wedges with olive oil, salt, black pepper, and fresh thyme. Spread them on one half of a baking tray.
  3. In the same bowl, mix the mussels and prawns with the minced garlic, lemon zest, and half of the chopped parsley. Drizzle with a tablespoon of olive oil.
  4. Arrange the shellfish mixture on the other half of the baking tray and roast everything in the oven for 25-30 minutes, until the shellfish opens and the potatoes are golden and crispy.
  5. Remove from the oven, squeeze fresh lemon juice over the shellfish, and sprinkle with the remaining parsley before serving.