Whole Roasted Fish with Sliced Potatoes, Olives & Herbs

Name: Whole Roasted Fish with Sliced Potatoes, Olives & Herbs
Yield: serves: 4
Ingredients: 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

December 9, 2011

Making a whole fish is so cinchy that it’s almost not fair. It looks like you’ve put so much time and effort into it, and it’s so elegant and beautiful on a serving platter, but really, all you have to do is jam a fish full of herbs and lemon and toss it in the oven until its eyeball pops out! I think this is the coolest part—Mother Nature’s own pop-up timer—I bet that’s how they invented the pop-up turkey timer!

Recipe notes

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