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Thursday, April 22, 2021

Roasted whole fish recipe with fisherman’s potatoes

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ITo me, serving whole fish is the best (and easiest) way to cook – presenting it to friends or family makes it feel like a party. I recently had a beautiful gilt-head sea bream from a local fisherman; I cooked one for supper with a fish version of classic baked apples, and here I made a version of the dish with monkfish. You can use any meaty fish for this, such as bass, turbot, or catfish.

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Preparation time: 10 minutes | Cooking time: 1 hour 15 minutes

SERVED

Six to eight

INGREDIENTS

For the fisherman’s potatoes

  • 2-3 large baked potatoes, peeled and thinly sliced
  • 1 medium onion, peeled, halved and thinly sliced
  • 1 to 2 liters of fish soup or fish broth, as needed
  • A few knobs of butter
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For the fish

  • 1 monkfish, sea bream or other whole fish weighing about 1.5 to 1.8 kg, trimmed (I removed the head of my monkfish to fit in the dish)
  • Extra virgin rapeseed oil, for watering
  • A few sprigs of rosemary

METHOD

  1. Preheat the oven to 200 ° C / 180 ° C fan / gas 6.
  2. In a roasting or baking dish – large enough to possibly contain the fish – arrange two-thirds of the sliced ​​potatoes in two layers, layering them on top of each other, then scatter them over the onion and create a another layer of overlapping potatoes. Cover with the fish soup or broth and put the butter on it. Bake for about an hour, basting the potatoes occasionally during cooking.
  3. After an hour, turn the oven to 240 ° C / 220 ° C fan / gas 8, or the hottest setting your oven will go to.
  4. Score the fish several times on one side with a sharp knife, then lay it on top of the potatoes. Season the ridged side of the fish and drizzle with a little rapeseed oil. Return to the oven for 10 to 15 minutes, then spread over the rosemary and return to the oven for a few minutes.
  5. Test the fish by inserting a knife into the incisions; if it comes off the bone easily, it is ready. Serve immediately giving people some of the fish with the potatoes, onions and juice.
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