Whole Fish Roasted with Potatoes and Thyme

Name: Whole Fish Roasted with Potatoes and Thyme
Total time: 1 min
Ingredients: 2 pounds baby Yukon Gold potatoes, halved; 18 small cipollini onions or large shallots, peeled and quartered; 3 tablespoons extra-virgin olive oil; 12 sprigs of thyme; Salt and freshly ground pepper; Two 2-pound cleaned whole black bass, striped bass or other sea bass; 1 lemon, thinly sliced, plus a lemon half, for squeezing; 2 tablespoons finely chopped parsley

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Total: 1 hours

Servings: 6

Cost: $3.29 /serving

Author : Kristin Donnelly

Whole Fish Roasted with Potatoes and Thyme

Ingredients

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2 pounds baby Yukon Gold potatoes, halved18 small cipollini onions or large shallots, peeled and quartered3 tablespoons extra-virgin olive oil12 sprigs of thymeSalt and freshly ground pepperTwo 2-pound cleaned whole black bass, striped bass or other sea bass1 lemon, thinly sliced, plus a lemon half, for squeezing2 tablespoons finely chopped parsley

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Instructions

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Step 1

Preheat the oven to 425° and line a large, rimmed baking sheet with parchment paper.

Step 2

In a bowl, toss the potatoes and onions with 1 1/2 tablespoons of the olive oil and 4 thyme sprigs and season with salt and pepper. Spread on a large rimmed baking sheet and roast for 20 minutes, until the potatoes are blistered in spots and barely tender.

Step 3

Rub both fish all over with the remaining 1 1/2 tablespoons of oil; season generously with salt. Stuff the cavities with the lemon slices and the remaining 8 thyme sprigs. Stir the potatoes, pushing them toward the sides, and set the fish on the baking sheet. Roast for 30 minutes, until the fish are just cooked through and the potatoes and onions are tender.

Step 4

Transfer the potatoes and onions to a platter. Using two forks, pull the skin off the top of the fish and discard. Remove the fillets from the bones and transfer to the platter. Squeeze the lemon juice over the fish, potatoes and onions, sprinkle with the parsley and serve.