Baked Whole Fish with Potatoes and Lemon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This recipe comes from Rosita Missoni's Sardinian fish merchant, who recommends using a large flat white fish such as turbot, fluke, or halibut. You can substitute a firm-fleshed round fish such as branzino or black sea bass. Serve the fish flaked off the bone with the potatoes and a simple arugula and tomato salad. Ingredients:
4 1/2 pounds new potatoes, very thinly sliced |
9 tablespoons extra-virgin olive oil, divided |
fine sea salt and freshly ground black pepper |
3 lemons, thinly sliced |
1/2 cup coarsely chopped fresh flat-leaf parsley |
1 whole 6-pound turbot, fluke, or halibut or six 1-pound branzino |
6-8 fresh or dried bay leaves |
Directions:
1. Preheat oven to 400°F. Put potatoes in a large bowl. Drizzle with 4 tablespoons oil and toss to coat. Season with salt and pepper. Line a large rimmed baking sheet with parchment paper and grease parchment with 1 tablespoon oil. Layer potato slices evenly on parchment; season with salt and pepper. (If using a smaller fish, such as branzino, par-cook the potatoes in the oven for 15 minutes now.) Arrange half of the lemon slices over potatoes and sprinkle with parsley.
2. Set fish over potatoes and rub with 2 tablespoons oil; season skin and cavity with salt and pepper. Top with remaining lemon slices and arrange bay leaves over fish. Drizzle with remaining oil. Bake until fish is just cooked through, 40-60 minutes (depending on size). Using a butter knife or metal spatula, flake flesh off the bone and serve immediately.
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