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Categories:
gold potatoes garlic oregano olives red pepper extra-virgin olive oil kosher salt fish lemon bay leaves Italian parsley white wine
Viewed: 63 - Published at: 2 years agoIngredients
- 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
Method
- Preheat the oven to 400F.
- In a large bowl, toss the potatoes, chopped garlic, chopped oregano, olives, and red pepper; drizzle generously with olive oil and season with salt.
- Arrange the potatoes and friends in the bottom of a baking dish large enough to accommodate the fish.
- Roast in the oven for 20 minutes.
- Remove and reserve.
- Make 3 diagonal slices about 1/2 inch deep on each side of the fish.
- Season the outside and inside of the fish with olive oil and salt.
- Place the lemon slices, bay leaves, whole oregano sprigs, parsley, and remaining garlic inside the body cavity of the fish.
- 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.
- Remove the skin and bones and serve the fish over the potatoes.
- 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.
