Baked Whole Fish with Potatoes, Tomatoes, and Olives
Baked Whole Fish with Potatoes, Tomatoes, and Olives
Prep Time:
30m
Cook Time:
45m
Servings:
4
Difficulty:
Medium
Succulent and brimming with Mediterranean flair, my Baked Whole Fish with Potatoes, Tomatoes, and Olives is a masterclass in rustic, coastal cuisine. Utilizing impeccably fresh sea bass or branzino, each whole fish is expertly scaled and gutted, then stuffed with lemon slices to infuse a delicate, citrusy aroma during the oven-roasting process. A vibrant mise en place of thinly sliced new potatoes, halved cherry tomatoes, briny black olives, and minced garlic is tossed in high-quality olive oil, seasoned with salt and cracked black pepper, and arranged around the fish to soak up its natural juices. A splash of dry white wine deglazes the roasting pan, creating a luscious, aromatic sauce that bastes the fish as it cooks to perfection. Finished with a scattering of fresh basil leaves for an herbaceous lift, this dish epitomizes balance—combining crispy, golden potatoes with juicy, sweet tomatoes, savory olives, and melt-in-your-mouth tender fish—all presented in an elegant, family-style plating.
Equipment Needed
Large Bowl
Cutting board
Knife
Baking Dish or Oven-Safe Skillet
Ingredients
2 whole fish (e.g., sea bass, branzino), scaled and gutted
1 lemon, sliced
1 lb small potatoes, thinly sliced
1 pint cherry tomatoes, halved
1/2 cup black olives, pitted and halved
2 cloves garlic, minced
1/4 cup olive oil
Salt and pepper to taste
Fresh basil leaves, for garnish
1/4 cup dry white wine (optional)
Instructions
Preheat oven to 400°F (200°C).
Rinse the fish inside and out and pat dry with paper towels.
Season the cavity of each fish with salt, pepper, and a slice of lemon.
In a large bowl, toss the sliced potatoes with olive oil, minced garlic, salt, and pepper.
Arrange the potatoes in a single layer in a baking dish or oven-safe skillet.
Place the fish on top of the potatoes.
Scatter the halved cherry tomatoes and olives around the fish.
Drizzle the remaining olive oil over the fish, potatoes, and vegetables.
Pour white wine around the potatoes.
Bake in the preheated oven for 30-35 minutes, or until the fish is cooked through and the potatoes are tender.
Garnish with fresh basil leaves before serving.
Notes
You can substitute other vegetables, such as bell peppers or zucchini. Adjust the cooking time depending on the size of the fish. A squeeze of fresh lemon juice can add brightness to the dish.