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Whole roasted fish with potatoes


"When roasting a whole fish, the best types to choose are wild sea bass, large bream, red mullet and John Dory," says Ruth Rogers.

You'll need

8 large waxy potatoes, peeled and quartered 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling 3-4 oregano sprigs, leaves picked from half 2 lemons (skin on: 1 cut into 1cm pieces; 1 thinly sliced), plus wedges to serve 2 garlic cloves, thinly sliced 1 John Dory or sea bream (about 2kg) 150 ml white wine, such as pinot bianco, verdicchio or vermentino

Method

  • 01
  • Preheat oven to 250C (or as high as possible). Bring a large saucepan of salted water to the boil, add potato, cook until just tender (5 minutes), then drain and transfer to a bowl. Add oil, most of the picked oregano leaves, lemon pieces and garlic, season to taste, mix well, then transfer to a roasting pan large enough to hold the fish snugly.
  • 02
  • Stuff fish with oregano sprigs and lemon slices, then season inside and out. Place fish on potatoes, drizzle with oil and roast until fish is just cooked (20-28 minutes; see note). Remove fish and keep warm. Pour wine over potatoes and roast until potatoes are golden (10–15 minutes). Remove from heat and scatter with remaining oregano.
  • 03
  • Lift flesh from fish and serve with potatoes, the juices from the pan and lemon wedges.
Note To test if the fish is cooked, insert a fork into the thickest part of the fish. If the flesh can be flaked away from the bones, it's cooked.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2015

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