Valentine Thomas
Valentine Thomas

Mediterranean whole baked fish with potatoes

Time to cook: 45 min
Difficulty: Easy
Servings: 2 or 3

Ingredients

  • A whole fish of about 2lbs
  • 6 slices of butter stick
  • 2 lemons, one sliced.
  • Two handfuls of baby potatoes
  • A handful of cherry tomatoes (or a big tomato)
  • Splash of olive oil
  • ¾ cup of fish, chicken or veggie stock
  • Garlic powder
  • Cayenne pepper
  • Lemon pepper
  • 5 garlic cloves
  • A handful of fresh oregano

How to
cook

  1. Make three slices in the body of the fish and fill them with lemon slices and butter.
  2. Pre-boil the potatoes so they are half way through.
  3. Chop cherry tomatoes in half (or bigger tomato in cubes).
  4. Scatter the potatoes and tomatoes around the fish and add olive oil and the stock.
  5. Sprinkle the fish with garlic powder, cayenne and lemon pepper. Note: you can throw whole garlic cloves in with the tomatoes and potatoes!
  6. Cook until the flesh comes off easily off the bones (2 minutes per 100g of fish).

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Valentine Thomas
ACTIVIST. SPEARFISHER. FREEDIVER. THOUGHT LEADER. ENTREPRENEUR. SPEAKER. AUTHOR.

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HANDCRAFTED  WITH LOVE BY Stoic Diver Media.