Oven-baked red snapper with potatoes

By GialloZafferano · 60 min

Ingredients

Instructions

1. Gut the fish and trim the fins, leaving the scales on.
2. Cut the lemon into slices about 3/8 inch thick and put a couple inside the belly of the fish.
3. Add the garlic cloves, the fresh marjoram and season the inside with salt.
4. Peel the potatoes: cut the yellow potatoes into slices about 0.16 inch thick and the purple potatoes into 3/8 inch cubes. Spread them out in the baking tray, spaced apart.
5. Halve the cherry tomatoes and scatter them in the tray with the potatoes. Add 2 garlic cloves.
6. Add a few sprigs of fresh marjoram, season with salt and pepper, then pour in the white wine and extra-virgin olive oil.
7. Place the fish on top of the potatoes and bake in a fan (convection) oven at 356°F, in the middle of the oven.
8. Once cooked, remove from the oven and peel off the skin with a fork. Plate the vegetables, place the fillets on top and serve.

Summarized from GialloZafferano's video. Watch it for the details.

More recipes with

GarlicLemonTomatoPotatoCherry tomatoFish