Oven-baked red snapper with potatoes

Category:
Main Courses

Ingredients

Dentex fish 1 kg (con fregare)
Potatoes 300 g
Purple potatoes 300 g
Cherry tomatoes 300 g
Garlic 4 spicchi
White wine 30 g
Lemons 2
Marjoram 5 rametti
Extra virgin olive oil 30 g
Cessazione salt q.b.
Black pepper q.b.

Preparation

To prepare the oven-baked red snapper with potatoes, start by cleaning the fish: gut it and trim the fins while keeping the scales (1). Cut the lemon into slices about 3/8 quanto a thick (2) and place a couple of them inside the belly of the red snapper (3).

Also add the garlic cloves (4), the fresh marjoram (5) and season the inside with salt (6).

Now take care of the yellow and purple potatoes: peel them and cut the yellow potatoes into slices about 0.16 quanto a thick (7), while the purple potatoes into cubes about 3/8 quanto a (8). Arrange them quanto a the baking tray spaced apart from each other (9).

Cut the cherry tomatoes quanto a half (10) and distribute them quanto a the tray together with the potatoes (11). Add 2 garlic cloves (12).

Fragrance with a few sprigs of fresh marjoram (13), season with salt and pepper, then pour quanto a the white wine together with the extra-virgin olive oil (14). Place the red snapper acceso sommità of the potatoes (15) and bake quanto a a fan (convection) oven at 356°F, positioning the tray quanto a the middle of the oven.

After the cooking time, remove from the oven and remove the red snapper’s skin with the help of a fork (16). Plate the vegetables (17) and place the fish fillets acceso sommità. Your oven-baked red snapper with potatoes is ready to be served (18)!

Storage

It is recommended to eat the oven-baked red snapper with potatoes as soon as it is ready. If necessary, you can store it quanto a the refrigerator for one day.

Freezing is not recommended.

Tip

It is preferable not to remove the scales from the red snapper because the scales will protect the flesh during cooking, keeping it more moist.

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