Fish with baker's potatoes

Fish with baker's potatoes

By
From
Mark Hix On Baking
Serves
4-6
Photographer
Jason Lowe

This is a great way to cook firm-fleshed fish like bass, sea bream or snapper. The juices from the fish run into the potatoes as it's cooking and the whole dish can go straight from oven to table.

Ingredients

Quantity Ingredient
2 large baking potatoes, peeled and thinly sliced
2 fennel bulbs, cleaned and thinly sliced
sea salt
freshly ground black pepper
500-600ml fish stock
1 x 1.5-2kg whole white fish, scaled, trimmed and gutted
a handful rosemary needles
2-3 tablespoons olive oil

Method

  1. Preheat the oven to 190°C.
  2. In an oven-proof serving dish large enough to fit the fish, lay the potato and fennel slices in the dish in alternate layers, lightly seasoning every other layer and finishing with a neatly arranged layer of overlapping potatoes. Pour over enough fish stock to cover the vegetables and cook in the oven for about 1 hour, or until the potatoes and fennel are tender and almost cooked through.
  3. Using a sharp knife, score the fish a few times through the skin and lay it gently on top of the potatoes and fennel. Scatter over the rosemary needles, season with salt and pepper, spoon over the olive oil and bake for about 25–30 minutes, until the fish is cooked through but still nice and moist.
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