Roasted Whole Fish with Potato, Onion and Garlic Recipe
Once you try baking a whole fish in the oven, you will never turn back, it is that easy.
Servings 4 Servings
Calories 334kcal
Ingredients
Whole Fish
- 4 whole sea bass
- 2 onions sliced
- 4 sprigs parsley
- 4 garlic cloves
- ¼ teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon chilli powder
- 1 teaspoon salt
- 50 millilitres olive oil
- 1 tablespoon lemon's juice about ½ lemon
Potato, Onion, Garlic Side
- 3 potatoes peeled and sliced
- 3 onions peeled and sliced
- 6 garlic cloves peeled
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon salt to taste
Instructions
Roasted Fish
- Rinse and clean the fish as described in the post.
- Mix the olive oil, salt, pepper, oregano, chilli pepper and half a lemon's juice in a bowl.
- Spread the mixture all around the fish, including the cavity with an egg brush.
- Stuff each fish cavity with a parsley spring and a garlic clove and several slices of onion.
- Place the fish in a single layer in an oven-proof tray.
- Roast in a preheated oven at 230°Celsius (440° F) for about 20 minutes, depending on the size of the fish.
- Measure the internal heat of the fish to reach 63°Celsius (145° F). If not available see that the fish is crispy and bubbly on the outside and flakey and white on the inside.
Potato, Onion, Garlic Side
- Prepare the potato, onion and garlic. Rinse, peel and slice all of them.
- Then mix and coat with the seasonings, except for salt.
- Cook until potatoes are crispy and done. Check, tasting one.
- Start baking in a sheeted oven tray 10 minutes before placing the fish in the oven in a separate tray.
- Season with salt to taste and serve.
Notes
Mackerel, sea bass, bonito, sea bream and red mullet are good choices for roasting whole fish in the oven. Pictures show sea bass.
Do not cover the fish when in the oven. The time required will depend on the size and the weight of the fish plus the performance of the oven. Roughly the rule is to bake for 10 minutes if the fish is 2.5 cm (1 inch) thick and 20 minutes if 5 cm (2 inches) thick.
When eating make sure to watch out for fish bones, some fish might have more than others. Generally they are on the sides, the one in the middle easy to locate. Also consider munching the tail and the neck and cheeks on the head.