Oven-baked red snapper with potatoes
Votes: 23
Time: 1 hour 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Oven-baked red snapper with potatoes - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3-4 large potatoes, cut into thin slices
- 6 cloves of garlic (4 finely chopped, 2 crushed)
- 1 bunch fresh oregano (tear off the leaves from half the sprigs and chop finely, leave the other half whole)
- 1/2 cup Kalamata olives, cut into rings
- A pinch of dried red pepper flakes pepper
- Olive oil
- Coarse salt
- 1 (1350 g) red snapper or any sea bass, scaled, finned, gutted and gilled
- 1 lemon, cut into slices
- 3 fresh bay leaves
- 1/2 bunch fresh Italian parsley
- 1 cup dry white wine
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Cooking the dish according to the recipe:
- Preheat oven to 200 C.
- In a large bowl, combine the potatoes, chopped garlic and oregano, olives, and pepper flakes. Drizzle with olive oil and season with salt. Place the potatoes in a large baking dish. Bake in the oven for 20 minutes.
- Rub the fish inside and out with salt and olive oil. Stuff the fish cavity with lemon slices, bay leaves, oregano sprigs, parsley, and crushed garlic.
- Pour wine over the potatoes, place the fish on top of the potatoes, and make three slits. Bake in the oven for 35-40 minutes.
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