A whole fish is a perfect one pan meal. It’s even better when you can catch your own, as this dish really relies on using only the freshest of fish.
Serves: 4
INGREDIENTS
1 kilogram medium, waxy potatoes, scrubbed or peeled
olive oil
1 tablespoon chopped rosemary
2 kilogram whole fish, gutted and scaled (I used a snapper)
1 lemon, sliced
2 sprigs rosemary
1 punnet cherry tomatoes
2 tablespoons capers
1⁄2 cup white wine
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200 ̊C.
Cook the potatoes in well salted, boiling water until just cooked. Drain and when cool enough to handle, slice 1 cm thick.
Choose a shallow baking dish or tray large enough to hold the fish and drizzle it with olive oil. Season the oil with sea salt and freshly ground pepper. Arrange the potatoes in an even layer, drizzle with more olive oil and scatter with the rosemary. Roast for 15-20 minutes until starting to colour.
Make two deep slashes in one side of the fish and stuff them with a couple of slices of lemon. Season the cavity of the fish and stuff with the remaining lemon and the sprigs of rosemary. Rub the skin with olive oil and place on top of the potatoes. Toss the tomatoes and capers with a little olive oil and scatter over the potatoes. Pour over the wine and season.
Roast for about 20 minutes or until the fish flakes easily and is just cooked to the bone. Cooking time will depend on the size of the fish.
To serve: Remove the fillets from each side of the fish and serve with the rosemary potatoes.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeBaked Fish Steaks with Fennel, Potatoes and Saffron
Article by Claire Aldous
RecipeWhole Grilled Fish with Lemon, Cornichons and Oregano Dressing
Article by Claire Aldous
RecipeTray-Baked Provenal Fish and Potatoes
Article by Claire Aldous
RecipeMarket Fish with Olive and Herb Salsa
Article by Claire Aldous
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.