Updated: by Marc · 20 Comments
After my success with a slow roasted sockeye fillet, I decided to apply the technique to a whole fish. This is one of those dishes that is very impressive looking and yet requires almost no work at all. The perfect dish for a dinner party. If you get the fish monger to clean and scale
Recipe Pin
After my success with a slow roasted sockeye fillet, I decided to apply the technique to a whole fish.
This is one of those dishes that is very impressive looking and yet requires almost no work at all. The perfect dish for a dinner party. If you get the fish monger to clean and scale the fish for you, all you need do is throw all the ingredients in a roasting pan and stick it in the oven for about an hour and a half. It's all done in one pan making it's own sauce to boot
If cooking whole fish isn't your thing you could probably do this with a fillet although you'll need to adjust your cooking times and you may want to par boil your potatoes.
📖 Recipe
Units
Ingredients
- 2 pounds whole red snapper (gutted and scaled)
- ¾ pound baby yukon gold potatoes (cleaned and halved)
- 1 cup Kalamata olives (or other tart and briny olive)
- 1 large onion (peeled and sliced into 8 wedges)
- 1 red bell pepper (cut into ½" strips)
- 3 sprigs fresh rosemary
- ½ cup olive oil
- salt and pepper (to taste)
- 1 handful haricots vert (or green beans, trimmed)
Instructions
Preheat oven to 250 degrees F.
Make sure the fish is thoroughly cleaned and scaled. Rub with a tablespoon of oil and sprinkle some salt and pepper both inside and out. Stuff it with 1 sprig of rosemary.
Toss the potatoes, olives, onions, bellpepper and other 2 sprigs of rosemary with the remaining olive oil then salt and pepper to taste. Put the fish in the middle of the roasting pan and surround with the veggies. Cover loosely with foil and put it in the oven.
Depending on the size of the fish it will take anywhere from 1-2 hours, you can tell it's done by inserting a fork into the thickest part of the fish and seeing if the meat flakes easily. When the fish is done, remove the foil and add the haricots verts. Toss the veggies with the olive oil that's accumulated at the bottom of the pan. Spoon some oil over the fish and put it under a broiler for a few minutes to brown.
Plate the veggies then use 2 forks to separate the meat from the bones running down the center of the fish. Spoon some sauce over the top and garnish with some fresh rosemary. If you went light on the salt, sprinkle some fleur de sel on top. Serve with lemon wedges for squeezing.
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Reader Interactions
Comments
Peter G says
This is my way to also enjoy fish. Have someone else clean and scale it for you! Love the simplicity behind this Marc.
Reply
Peter G says
This is my way to also enjoy fish. Have someone else clean and scale it for you! Love the simplicity behind this Marc.
Reply
Peter says
This is bursting with Mediterranean flavours and good for summer or winter.
Reply
Peter says
This is bursting with Mediterranean flavours and good for summer or winter.
Reply
diva says
mmm. so simple and pretty. the chinese like to serve fish whole as it's symbolic of quite a lot stuff. it's bad luck if it's not whole fish. this is just gorgeous marc and it must have quite a lovely flavour with that combination of roasted vegetables!
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diva says
mmm. so simple and pretty. the chinese like to serve fish whole as it's symbolic of quite a lot stuff. it's bad luck if it's not whole fish. this is just gorgeous marc and it must have quite a lovely flavour with that combination of roasted vegetables!
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Aran says
i love, love, love this!
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Aran says
i love, love, love this!
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Tartelette says
Great dish! I am making fresh trouts for us for dinner tonight. I just love digging into a whole fishe and since I was short of prep ideas I think I'll try yours!
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Tartelette says
Great dish! I am making fresh trouts for us for dinner tonight. I just love digging into a whole fishe and since I was short of prep ideas I think I'll try yours!
Reply
Laura @ Hungry and Frozen says
That looks gorgeous. I love whole roast fish - so simple but so celebratory 🙂
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Laura @ Hungry and Frozen says
That looks gorgeous. I love whole roast fish - so simple but so celebratory 🙂
Reply
Jeff says
I love whole roasted fish and *whispering* one of my dating secrets is something very similar to this. Always gets the little cutie across the table to light up when she sees a whole fish ready to go. Of course if she is replused I also am able to weed her out as someone who is not datable.
Reply
Jeff says
I love whole roasted fish and *whispering* one of my dating secrets is something very similar to this. Always gets the little cutie across the table to light up when she sees a whole fish ready to go. Of course if she is replused I also am able to weed her out as someone who is not datable.
Reply
Nilmandra says
Gorgeous. I love whole fish especially when steamed Chinese style.
Reply
Nilmandra says
Gorgeous. I love whole fish especially when steamed Chinese style.
Reply
Angela says
I love the simple flavor combinations in this dish. And the whole fish looks great. Nice work!
Reply
Angela says
I love the simple flavor combinations in this dish. And the whole fish looks great. Nice work!
Reply
free registry repair says
It seems very Sweet and tasty
Reply
Best Registry Cleaner says
The perfect dish for a dinner party.
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