Easy and healthy recipe of oven baked potatoes and herb filled fish. You can use a sea bream, red snapper or any other fish of your choice. Slice potatoes evenly and arrange in a single layer on the pan while baking to ensure they cook evenly. It makes for delicious golden brown, slightly crispy and crunchy potatoes.
Ingredients
- 2 ~500g sea bream or red snapper (whole cleaned)
- 1/2 lemon, thinly sliced
- 2 cloves garlic, sliced
- 4 tbsp olive oil
- 2 sprigs parsley
- 2 sprigs fresh oregano
- 4 sprigs thyme
- 2 medium Yukon gold potatoes scrubbed clean
- Sea salt, Black pepper to taste
- Lemon wedges to serve
Method
1. Heat oven to 400ºF (200ºC).
2. Thinly slice the potatoes with a knife or on a mandolin, season with salt pepper and oil. Arrange on a lined baking tray and bake 15-20 minutes.
3. Rinse the fish and pat dry. Place on a clean cutting board.
4. Brush with oil, season liberally with salt and pepper inside and out. Fill belly cavity with garlic, lemon slices and herbs.
5. Place the fish on the potato layered tray and bake about 20 minutes, or 8-10 minutes per inch of thickness, or to an internal temperature of 140ºF (60ºC).
6. Serve immediately with a lemon wedge.
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