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.
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 #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!