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.
- 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 1/2" strips)
- 3 sprigs fresh rosemary
- ½ cup olive oil
- salt and pepper (to taste)
- 1 handful haricots vert (or green beans, trimmed)
- 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.