Best Whole Roasted Fish With Sliced Potatoes Olives And Herbs Recipes

Whole Roasted Fish with Herbs image

Provided by Anne Burrell

Time 1h25m

Yield 2 servings

Number Of Ingredients 8

1 (2 1/2-pound) fish, such as snapper or bass, scaled, gutted and gills removed
Kosher salt
Extra-virgin olive oil
8 lemon slices
2 fresh bay leaves
1 bundle assorted fresh herbs, such as thyme, oregano, marjoram and parsley, plus some extra to lay the fish on while baking
4 cloves garlic, smashed
2 cups dry white wine

Steps:

Preheat the oven to 400 degrees F.
Make 3 diagonal slices about 1/2-inch deep on each side of the fish. Salt and olive oil the fish generously.
Season the inside of the fish with salt and olive oil. Place 4 lemon slices, the bay leaves, a bundle of the mixed herbs and 2 of the garlic cloves inside the body cavity.
Line a sheet tray with aluminum foil and arrange the remaining assorted herbs, lemon slices and garlic in the center of the tray and lay the fish on top.
Fold the aluminum foil up around the sides of the fish to create a sort of baking dish. Add the white wine and place in the preheated oven and roast until the fish is just cooked through, about 30 to 35 minutes.
Remove from oven, present and collect your kudos then fillet to serve.

Whole Roasted Fish with Sliced Potatoes, Olives & Herbs image

Yield serves: 4

Number Of Ingredients 12

3 or 4 Yukon gold potatoes, sliced 1/8 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
1/2 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
1/2 bunch of fresh Italian parsley
1 cup dry white wine

Steps:

Preheat the oven to 400°F.
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.
Make 3 diagonal slices about 1/2 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.
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.
Remove the skin and bones and serve the fish over the potatoes.
note
When you buy a whole fish, tell your fishmonger you want to have it scaled, gutted, and gills removed-you really don't want to do this at home.

Monkfish Roasted With Herbs and Olives image

Provided by David Tanis

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds monkfish fillet, preferably in 1 or 2 large pieces (or use halibut, swordfish, grouper, sea bass or snapper)
Salt and pepper
Thyme sprigs
Rosemary sprigs
A few fresh bay leaves (optional)
Extra-virgin olive oil
1 small lemon, thinly sliced
12 whole black or green olives, pitted if desired
1/4 cup pitted black olives, such as niçoise, Gaeta or kalamata
1 small garlic clove, peeled and minced

Steps:

Tie the monkfish fillets with butcher's twine at 2-inch intervals. Season with salt and pepper.
Line the bottom of an earthenware or other low-sided baking dish with thyme and rosemary sprigs. Tuck bay leaves here and there, if using. Lay the fish on top of the herbs and drizzle with 2 tablespoons olive oil. Scatter the lemon slices and whole olives over fish. Set aside for 30 minutes to marinate. Heat oven to 425 degrees.
Meanwhile, make the olive paste: Put pitted black olives, garlic and 1/4 cup olive oil in a small food processor and pulse to a rough paste. (Alternatively, chop olives finely with a knife and stir together with garlic and oil.)
Roast fish, uncovered, for 15 to 20 minutes, until lightly browned on top and firm to the touch. Check with a paring knife to be sure fish is cooked through. Let rest for 5 to 10 minutes.
Snip twine with scissors and remove from fish. Cut fish into 4 portions and spoon some of the roasted lemon slices and whole olives over the top. Dab each piece with a teaspoon of olive paste, or pass olive paste separately.

Baked Fish and Potatoes with Rosemary and Garlic image

Provided by Marcella Hazan

Yield For 4 persons

Number Of Ingredients 9

1 pound new potatoes, peeled, washed, and cut into wedges
An oven-to-table baking dish that can accommodate both the fish and the potatoes in one layer
4 tablespoons extra virgin olive oil
4 or 5 fresh rosemary sprigs
4 whole garlic cloves, peeled
Fine sea salt
Black pepper ground fresh from the mill
A 2-pound fillet from a firm-fleshed fish, such as grouper, striped bass, red snapper, or mahi mahi
2 tablespoons fine, dry, unflavored bread crumbs

Steps:

1. Turn on the oven to 400°F.
2. Place the potato wedges in the baking dish, pour 2 tablespoons of the olive oil over them, add 2 sprigs of rosemary, all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the dish in the preheated oven.
3. After 15 minutes, remove the dish to turn the potatoes over, then put it back in the oven. Cook until the potatoes feel tender when tested with a fork, another 10 minutes or so.
4. Remove the dish from the oven. Push the potatoes to the sides, making room in the center for the fish fillet to lie flat.
5. Wash the fish fillet, pat it dry with paper towels, and lay it flat in the dish, skin side down. Strip the leaves from the remaining rosemary sprigs, scatter them over the fish, add salt and pepper, and sprinkle the bread crumbs and the remaining 2 tablespoons olive oil over the fillet. Return the dish to the oven and bake for 14 minutes. Let the dish settle out of the oven for 3 to 4 minutes before bringing it to the table.