Whole roasted fish with potatoes

AT A GLANCE

  • Serves 4 people

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

  • 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
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.
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