Baked Whole Fish with Potatoes, Tomatoes and Capers

Baked Whole Fish with Potatoes, Tomatoes and Capers

Baked Whole Fish with Potatoes, Tomatoes and Capers, I know making a whole fish can be intimidating, but it is really easy and well worth the effort.  I grew up where we ate fish already filleted, we never really had to deal with the head, tail or skin.   It is completely the opposite here in Venice.  Rarely,  you are served fish filleted, restaurants take great pride presenting you your fish, before and after it is baked or grilled.  The following is a basic recipe that can be adapted for salt water fish of any size.  Your fish monger will help you choose the right size fish for the quantity you need.  Try this Baked Whole Fish recipe, you will be surprised  at how easy it is to make a whole fish.  Let’s Cook!!

Baked

  • Servings: 4
  • Difficulty: easy
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This recipe can be adjusted easily,  just add more tomatoes, capers and potatoes as you increase the serving size

Ingredients

Whole fish (mine was 3 1/2 lb Red Fish or Scorfano) Cleaned and Scaled by your fish monger

5 large potatoes  cut into pieces

3 Tbls capers

10-15 Cherry tomatoes cut in quarters

-Extra virgin olive oil

Sea Salt course grain and fresh ground pepper to taste

1 cup dry white wine

Directions

-Preheat oven to 375 F

-Line a large oven pan with either aluminum foil or parchment paper

-Peel and cube the potatoes, boil for 6-8 minutes to precook, drain (note time will depend on potato type, potatoes should be firm they will continue to cook with the fish again in the oven)

-Drizzle the prepared oven pan with olive oil and lay the fish in the pan, add tomatoes and capers

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-Toss the potatoes on top, salt liberally, ground pepper and drizzle again with olive oil

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-Pour the wine onto the fish

-Bake 45 minutes in 375 F oven

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-Serve immediatly

Buon Appetito!!

Mickey

 

 

 

 

 

 

 

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