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Roasted Fish

Roasted Fish


1 whole white fish such as Snapper or Porgy, cleaned with fins removed
1 lemon cut into thin slices, plus 2 lemons cut in half
1 bunch parsley
1 bunch dill
3-4 leaks, cut into 1-inch rounds
¼ cup extra virgin olive oil
2 tbsp flaky sea salt, such as Maldon
4 cloves garlic, smashed

Directions

1

Preheat oven to 400°F.

2

Place the leaks at the bottom of the pan. Season and coat in olive oil. Place leaks cut side up so that the fish can rest on top.

3

Score the outside of the fish as to just break the skin- 3-4 times depending on the size of the fish. Season the inside of the fish, and fill the cavity with lemon slices, garlic, and herbs.

4

Place fish on top of the leaks. Season the outside liberally with sea salt, and coat with oil.

5

Coat the lemon halves with oil, and place in the pan.

6

Cook fish at 400 for 20 minutes, or until it is just cooked through.

7

To serve, squeeze the lemons over the fish, and drizzle with fresh olive oil.

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