Whole Roasted Fish over Veggies Recipe

Name: Whole Roasted Fish over Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1 cup Potatoes, Cut Into Bite-size Pieces; 2 whole Shallots, Sliced; 1 whole Leek, Cleaned And Sliced; Salt And Pepper; 1- 1/2 cup Dry White Wine; 1 whole (approximately 1 1/2 Lb. Size) Red Snapper; 2 Tablespoons Thyme; 1 Tablespoon Oregano, Chopped; 2 cloves Garlic, Smashed; 1 whole Lemon Thinly Sliced; 2 Tablespoons Butter; 2 teaspoons Herbes De Provence; 1/2 cups Cherry Tomatoes, Halved

Servings: persons

1 Tablespoon Olive Oil
1 cup Potatoes, Cut Into Bite-size Pieces
2 whole Shallots, Sliced
1 whole Leek, Cleaned And Sliced
Salt And Pepper
1- 1/2 cup Dry White Wine
1 whole (approximately 1 1/2 Lb. Size) Red Snapper
2 Tablespoons Thyme
1 Tablespoon Oregano, Chopped
2 cloves Garlic, Smashed
1 whole Lemon Thinly Sliced
2 Tablespoons Butter
2 teaspoons Herbes De Provence
1/2 cups Cherry Tomatoes, Halved

1
Preheat oven to 375 degrees F.
2
Place 1 tablespoon of olive oil, potatoes, shallots, leeks, salt and pepper in a gratin dish and cook on the stovetop over medium heat.
3
Cook for about 5-7 minutes.
4
Add wine (add enough so the dish is about 3/4 full), turn heat to medium and simmer for about 10 minutes.
5
Meanwhile, prep fish by stuffing thyme, oregano, garlic and a few lemon slices inside the body cavity.
6
Break butter into pieces and place on top of fish.
7
Squeeze a little lemon juice on top and season with herbes de provence.
8
After the wine and potatoes has cooked for 10 minutes, add tomatoes, and carefully place the fish on top.
9
Add a few more lemon slices and cover with aluminum foil.
10
Then place in preheated oven and cook for 25 minutes.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1 cup Potatoes, Cut Into Bite-size Pieces, 2 whole Shallots, Sliced, 1 whole Leek, Cleaned And Sliced, and more.

Yes, Whole Roasted Fish over Veggies falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Whole Roasted Fish over Veggies

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