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Baked Fish with Olives and Potatoes |
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Serves: 4 (Pesce al Forno)Category: Whole Fish Marjoram is an herb that is used often in Liguria, though it is not very well known in the United States. It has a flavor similar to oregano, though it is much less assertive than dried oregano. Thyme is a good substitute. Start the potatoes ahead of time so that they get a chance to brown and cook thoroughly. Then add the fish so that everything bakes together in perfect harmony. A green salad is all you need to follow. 2 pounds boiling potatoes, peeled and thinly sliced 6 tablespoons olive oil Salt and freshly ground black pepper to taste 2 tablespoons chopped fresh flat-leaf parsley 1/2 teaspoon dried marjoram or thyme 2 tablespoons fresh lemon juice 1/2 teaspoon freshly grated lemon zest 2 whole fish such as red snapper or sea bass (about 2 pounds each), cleaned with heads and tails intact 1/2 cup mild black olives, such as Gaeta Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
1 Place a rack in the center of the oven. Preheat the oven to 450°F. In a large bowl, toss the potatoes with 3 tablespoons of the oil and salt and pepper to taste. Spread the potatoes in a large shallow roasting pan. Bake the potatoes 25 to 30 minutes, or until they begin to turn brown. 2 Stir together the remaining 3 tablespoons of the oil, the parsley, marjoram, lemon juice, zest, and salt and pepper to taste. Place half of the mixture inside the cavity of the fish and rub the remainder over the skin. 3 With a large spatula, turn the potatoes and scatter the olives all around. Rinse the fish well and pat dry. Place the fish on top of the potatoes. Bake about 8 to 10 minutes per inch of thickness at the widest point of the fish, or until the flesh is opaque when cut with a small sharp knife near the bone and the potatoes are tender. 4 Transfer the fish to a warm serving platter. Surround the fish with the potatoes and olives. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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