Whole roasted fish with sliced potatoes, olives & herbs recipe


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!

  • Yield: 4 Servings
  • Total Time: 1 Hour


  • 3 or 4 Yukon gold potatoes, sliced ⅛ 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
  • ½ 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
  • ½ bunch of fresh Italian parsley
  • 1 cup dry white wine
How to Make It
  1. Preheat the oven to 400°F.
  2. In a large bowl, toss the potatoes, chopped garlic, chopped oregano, olives, and red pepper; drizzle generously with olive oil and season with salt. Arrange the potatoes and friends in the bottom of a baking dish large enough to accommodate the fish. Roast in the oven for 20 minutes. Remove and reserve.
  3. Make 3 diagonal slices about ½ inch deep on each side of the fish. Season the outside and inside of the fish with olive oil and salt. Place the lemon slices, bay leaves, whole oregano sprigs, parsley, and remaining garlic inside the body cavity of the fish.
  4. Pour the wine over the potatoes, lay the fish on top, and toss the whole thing in the oven for 35 to 40 minutes or until the eyeball pops out.
  5. Remove the skin and bones and serve the fish over the potatoes.

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