This one-pan roasted fish recipe is a vibrant, rustic dish that brings the flavours of the South of France straight to the table.
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
- 3-4 small potatoes, cut into 2cm pieces
- 1 yellow onion, halved and sliced
- 1 medium fennel bulb, peeled and sliced
- 1 yellow or red pepper, diced
- 1 can (400g) diced tomatoes
- 5 cloves garlic, minced or pressed
- 1/2 cup (125ml) extra virgin olive oil, divided
- 2 tablespoons Herbes de Provence
- 2 teaspoons coarse (kosher) salt, plus additional for seasoning the fish
- 1 teaspoon freshly ground black pepper, plus additional for seasoning the fish
- 1 (about 1kg) whole fish, cleaned, such as snapper, branzino or trout
- 1 lemon, half thinly sliced and half cut into wedges
- 5-8 fresh thyme sprigs
- 2 tablespoons (30ml) sherry or champagne vinegar
- Fresh Italian (flat-leaf) parsley, chopped
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Method
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1Preheat oven to 180°C.
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2Place potatoes, onion, fennel, pepper, diced tomatoes, and garlic in the Le Creuset Cast Iron Everyday Pan. Drizzle with half of the olive oil (¼ cup/65ml), and add the Herbes de Provence, 2 teaspoons salt, and 1 teaspoon pepper. Toss to coat the vegetables with the oil and herbs. Place the pan in the preheated oven and roast until potatoes are fork-tender and cooked through, about 40 minutes.
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3Meanwhile, pat fish dry with a paper towel. Cut shallow diagonal slits into the skin on both sides. Season the fish all over with salt and pepper, including inside the cavity. Place a few lemon slices and the thyme sprigs inside the fish cavity and set aside until vegetables are done.
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4Once the vegetables are cooked, remove the pan from the oven. Drizzle the vinegar over the vegetables and stir to combine. Place the whole fish on top of the vegetables and drizzle the remaining 1/4 cup (65ml) olive oil over the fish.
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5Place the pan back in the oven, and roast until the fish is cooked through, opaque, and easily flakes with a fork, about 20-25 minutes depending on the size of the fish. Remove the pan from the oven and carefully move the fish to a cutting board. Remove bones and skin and cut into individual portions. Serve the fish along with the roasted vegetables and garnish with the lemon wedges and fresh parsley.
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