Whole Roasted Fish with Sliced Potatoes, Olives & H

Name: Whole Roasted Fish with Sliced Potatoes, Olives & Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 or 4 Yukon gold potatoes, sliced 1/8 inch thick (a mandoline works well here); 6 cloves garlic, 4 smashed and finely chopped, 2 just smashed; 1 bunch of fresh oregano, half with leaves finely chopped, half as whole sprigs; 1/2 cup gaeta or kalamata olives, slivered; Pinch of crushed red pepper; Extra virgin olive oil; Kosher salt; 1 3-pound fish, such as snapper or bass, scaled, gutted, and gills removed; 1 lemon, sliced; 3 fresh bay leaves; 1/2 bunch of fresh Italian parsley; 1 cup dry white wine

Servings: persons

3 or 4 Yukon gold potatoes, sliced 1/8 inch thick (a mandoline works well here)
6 cloves garlic, 4 smashed and finely chopped, 2 just smashed
1 bunch of fresh oregano, half with leaves finely chopped, half as whole sprigs
1/2 cup gaeta or kalamata olives, slivered
Pinch of crushed red pepper
Extra virgin olive oil
Kosher salt
1 3-pound fish, such as snapper or bass, scaled, gutted, and gills removed
1 lemon, sliced
3 fresh bay leaves
1/2 bunch of fresh Italian parsley
1 cup dry white wine

1
Preheat the oven to 400F.
2
In a large bowl, toss the potatoes, chopped garlic, chopped oregano, olives, and red pepper; drizzle generously with olive oil and season with salt.
3
Arrange the potatoes and friends in the bottom of a baking dish large enough to accommodate the fish.
4
Roast in the oven for 20 minutes.
5
Remove and reserve.
6
Make 3 diagonal slices about 1/2 inch deep on each side of the fish.
7
Season the outside and inside of the fish with olive oil and salt.
8
Place the lemon slices, bay leaves, whole oregano sprigs, parsley, and remaining garlic inside the body cavity of the fish.
9
Pour the wine over the potatoes, lay the fish on top, and toss the whole thing in the oven for 35 to 40 minutes or until the eyeball pops out.
10
Remove the skin and bones and serve the fish over the potatoes.
11
When you buy a whole fish, tell your fishmonger you want to have it scaled, gutted, and gills removedyou really dont want to do this at home.

142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 or 4 Yukon gold potatoes, sliced 1/8 inch thick (a mandoline works well here), 6 cloves garlic, 4 smashed and finely chopped, 2 just smashed, 1 bunch of fresh oregano, half with leaves finely chopped, half as whole sprigs, 1/2 cup gaeta or kalamata olives, slivered, and more.

Yes, Whole Roasted Fish with Sliced Potatoes, Olives & Herbs 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.

That's it — enjoy your meal!

Whole Roasted Fish with Sliced Potatoes, Olives & Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions