Baked Whole Fish With Potatoes And Lemon
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
43
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
9 tbsps
Extra-Virgin Olive Oil (divided)Directions:
1
Preheat oven to 400°F
2
Put potatoes in a large bowl
3
Drizzle with 4 tablespoons oil and toss to coat
4
Season with salt and pepper
5
Line a large rimmed baking sheet with parchment paper and grease parchment with 1 tablespoon oil
6
Layer potato slices evenly on parchment; season with salt and pepper
7
(If using a smaller fish, such as branzino, par-cook the potatoes in the oven for 15 minutes now
8
) Arrange half of the lemon slices over potatoes and sprinkle with parsley
9
Set fish over potatoes and rub with 2 tablespoons oil; season skin and cavity with salt and pepper
10
Top with remaining lemon slices and arrange bay leaves over fish
11
Drizzle with remaining oil
12
Bake until fish is just cooked through, 40-60 minutes (depending on size)
13
Using a butter knife or metal spatula, flake flesh off the bone and serve immediately
14
Preheat oven to 400°F
15
Put potatoes in a large bowl
16
Drizzle with 4 tablespoons oil and toss to coat
17
Season with salt and pepper
18
Line a large rimmed baking sheet with parchment paper and grease parchment with 1 tablespoon oil
19
Layer potato slices evenly on parchment; season with salt and pepper
20
(If using a smaller fish, such as branzino, par-cook the potatoes in the oven for 15 minutes now
21
) Arrange half of the lemon slices over potatoes and sprinkle with parsley
22
Set fish over potatoes and rub with 2 tablespoons oil; season skin and cavity with salt and pepper
23
Top with remaining lemon slices and arrange bay leaves over fish
24
Drizzle with remaining oil
25
Bake until fish is just cooked through, 40-60 minutes (depending on size)
26
Using a butter knife or metal spatula, flake flesh off the bone and serve immediately