45 min
Whole Roasted Fish With Sliced Potatoes, Olives and Herbs
Recipe GLPR94c8e871a3309e
A Mediterranean-inspired dish featuring a whole roasted fish layered atop a bed of thin-sliced potatoes, briny olives, and aromatic herbs, finished with white wine. The fish is stuffed with fresh lemon, bay leaves, and oregano, then roasted until tender and flaky. This elegant one-pan meal is naturally gluten-free, dairy-free, and packed with fresh flavors.
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Ingredients
3½ Yukon gold potatoes, large, sliced 1/8 inch thick
4 cloves Garlic cloves, finely chopped
½ bunch Fresh oregano, leaves finely chopped
½ cup Pitted Gaeta or Kalamata olives, slivered
1 pinch Crushed red pepper
Extra-virgin olive oil
Kosher salt
1 3-pound Whole fish (snapper or bass), scaled, gutted and gills removed
1 Lemon, sliced
3 Fresh bay leaves
½ bunch Fresh Italian parsley
2 cloves Garlic cloves, smashed
1 cup Dry white wine
Directions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the sliced potatoes, finely chopped garlic, chopped oregano leaves, slivered olives, and crushed red pepper. Drizzle generously with extra-virgin olive oil, season with kosher salt, and toss gently until well coated.
Spread the potato mixture evenly across the bottom of a large baking dish. Roast in the preheated oven for 20 minutes, then carefully remove and set aside.
While the potatoes roast, prepare the fish. Using a sharp knife, make three diagonal slits approximately 1/2 inch deep on each side of the fish, cutting through the skin and into the flesh.
Season the exterior and interior cavity of the fish generously with extra-virgin olive oil and kosher salt.
Stuff the fish cavity with the lemon slices, bay leaves, whole oregano sprigs, fresh parsley, and smashed garlic cloves.
Pour the dry white wine over the partially roasted potatoes, then gently lay the stuffed fish on top of the potato bed.
Return the baking dish to the oven and roast for 35 to 40 minutes, until the fish is cooked through. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C) at the thickest part.
Remove the baking dish from the oven. Carefully peel away and discard the skin and remove the bones from the fish, keeping the flesh intact as much as possible.
Serve the roasted fish flesh over the potatoes, olives, and pan juices. Divide evenly among four plates.
