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Baked fish on rosemary potatoes
Recipe by Valentina Harris
SERVES 6
Preparation 30 minutes
Cooking 40 minutes

1 whole fish such as a John Dory, sea bass or bream, weight approximately 1.5kg-2kg, gutted and scaled
6 medium-sized potatoes, peeled and sliced to 1cm thickness
½ lemon, sliced thinly
1 bulb fennel, sliced very thinly
½ red onion, peeled and sliced very thinly
8 tbsp olive oil
sea salt and freshly milled black pepper
4 cloves garlic, unpeeled and crushed
4 sprigs fresh rosemary

Preheat the oven to 180ºC/Gas Mark 5. Wash and dry the fish thoroughly inside and out. Put the potato slices with the sliced lemon, fennel and the onion in an ovenproof dish and pour about three-quarters of the olive oil over them. Sprinkle generously with salt and pepper and add the garlic and rosemary. Toss the potatoes with the other ingredients thoroughly to coat them in olive oil.
Rub the remaining olive oil all over the fish, both inside and out. Season the fish with salt and pepper, inside and out, then lay the fish on top of the potatoes. If the skin of the fish is very thick, slash three times on either side with a sharp knife and insert garlic, rosemary, oil and seasoning inside the cuts so that the flavour really permeates the flesh of the fish.
Bake in the oven until the potatoes and the fish are cooked through, about 30 to 40 minutes. Baste the fish with a little water or dry white wine about half way through the cooking process. Transfer the fish onto a flat platter and arrange the potatoes with the other vegetables in a bowl, then serve.

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