Oven-roasted whole fish

Recommended wine pairing: Benefizio Pomino Bianco DOC

1 dozen small potatoes, Yukon gold or red potatoes, peeled & quartered
1 large onion, peeled and quartered
4 TBSP extra-virgin olive oil
1/4 cup lemon juice
3 sprigs of fresh rosemary
One whole fish – Turbot, Bass, Snapper or Flounder.

Buy the fish cleaned, with head removed but keep tails & fins in tact. For turbot or other fish with a dark skin and light skin, have the dark skin removed but keep the light skin. With other fish, just have 1 side of the skin removed if possible

Bring 6 cups of salted water to boil in a large saucepan. Boil the potatoes for about 5 minutes, or until the potatoes start to get tender. Then drain and place in bowl with 2 TBSP olive oil, onions, and fresh rosemary pulled from one sprig. Put aside.

Preheat oven to 400 degrees. Coat large roasting pan with oil. Place turbot (or other fish) skin side down in roasting pan (note that you will be roasting the onion and potato mixture with it, so make sure there is room) and season with salt & pepper. Add potato and onion mixture to the roasting pan, surrounding the fish. Drizzle lemon juice and remaining olive oil over the fish. Place remaining rosemary sprigs about the pan.

Roast fish in over for about 30 minute, or until the fish is opaque in center. About 15 minutes through, take out pan and turn the potatoes and onions with a spoon. Add any other olive oil as necessary.

Filet fish (remove bone) before serving.