Simple Way to Make Perfect Lemony whole fish baked with potatoes + Jerusalem artichokes
Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Favorite Lemony whole fish baked with potatoes + Jerusalem artichokes. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Lemony whole fish baked with potatoes + Jerusalem artichokes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lemony whole fish baked with potatoes + Jerusalem artichokes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Lemony whole fish baked with potatoes + Jerusalem artichokes is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Lemony whole fish baked with potatoes + Jerusalem artichokes estimated approx 1 hour.
To get started with this recipe, we have to prepare a few ingredients. You can have Lemony whole fish baked with potatoes + Jerusalem artichokes using 10 ingredients and 9 steps. Here is how you cook it.
I popped into @TheFishShop on Gloucester rd in Bristol, and had a great chat with the owner Dan about what's in season and good to buy right now (thanks for the coffee Dan!). All the fish he buys is locally fished in the UK. He also has trout and bass which is farmed.
Pollock and whiting are in season at the moment so I bought both. From what I understand, they are a sustainable alternative to more over-fished bass. If buying bass, it's often better to buy farmed I believe.
You'll see Pollock in the photos here but I also baked the whiting separately. Personally I prefer whiting, which has more flavour. Pollock is a more delicately flavoured fish (would be good in curries and stews too). My dad really liked the Pollock. So it's all personal pref really isn't it!
Delicious with seasonal kale salad or other wintery greens.
Ingredients and spices that need to be Get to make Lemony whole fish baked with potatoes + Jerusalem artichokes:
- 1 whole white fish, such as Pollock, whiting or bass
- 40 g softened butter
- 3 sprigs fresh thyme
- For the roast veg
- 500 g Jerusalem artichokes
- 500 g potatoes, I used lovely red-skinned Alouette
- 1.5 lemons
- 2 sprigs rosemary
- 4 cloves garlic, unpeeled and bashed
- Olive oil
Steps to make Lemony whole fish baked with potatoes + Jerusalem artichokes
- Preheat the oven to 180C.
- Peel or scrub the root vegetables, then slice into 1cm rounds.
Slice the lemons into 1/2cm rounds.
- Place the sliced vegetables, lemon, rosemary and the garlic into a deep roasting tray. Drizzle with oil and season well.
- Cover with baking paper or tin foil and roast for 30 minutes until the potatoes are tender. Check on them and turn it all a couple of times.
- Turn the heat up to 200C.
- Slash the fish about 4 times on each side with a sharp knife. Season well all over making sure to get in the cavity too. Pick over the thyme leaves.
- Place the fish on top of the roasted veg, and dot with butter.
In hindsight I would have mashed up softened butter, combined with the thyme and rubbed it over the fish for more flavour.
- Cover the tray and return to the oven for 15 to 20 minutes, or until the fish easily flakes away from the bone but it's not dried out. Keep checking on it, to make sure you don’t over-cook it.
- Delicious with kale salad or simple greens.
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