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Categories:Viewed: 61 - Published at: 4 years ago
Ingredients
- 6 tablespoons olive oil
- 6 medium all-purpose potatoes, peeled and cut into 1/2-inch slices
- 6 medium ripe tomatoes, cored and cut into 1/4-inch slices
- 3 medium onions, thinly sliced
- Salt
- black pepper
- 9 unpeeled garlic cloves, crushed
- 6 fresh thyme sprigs, plus more for garnish
- 6 fresh rosemary sprigs, plus more for garnish
- 6 whole small sea bass or other fish about 4 pounds total, scaled and gutted
Method
- Heat the oven to 350.
- Drizzle 2 tablespoons of the oil in the bottom of a large roasting pan.
- Spread half the potatoes in the pan in a single layer, followed by half the tomatoes and half the onions.
- Sprinkle with salt and pepper, and repeat the layers.
- Scatter the garlic, thyme and rosemary on top and drizzle with 3 tablespoons of the oil.
- Cover the pan with foil and bake for 30 minutes.
- Meanwhile, rinse the fish with cold water to remove any blood or traces of viscera.
- Make three deep, parallel crosswise cuts on each side of each fish.
- Sprinkle inside and out with salt and pepper.
- Uncover the roasting pan and lay the fish on top of the vegetables.
- Raise the oven temperature to 375.
- Bake until the fish is opaque and flakes easily near its backbone, about 12 minutes.
- Drizzle with the remaining tablespoon oil, garnish with more thyme and rosemary sprigs and serve.
