Herb fish on potatoes from the oven

Name: Herb fish on potatoes from the oven
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Potatoes; 4 Loup de mer (sea bass; approx. 1,6 kg); 1 untreated lemon; 1 laurel branch; 1 Branch rosemary; 1/2 bunch flat leaf parsley; 7-10 Tbsp coarse sea salt; 7-10 Tbsp Pepper; 80 ml Olive oil; 7-10 Tbsp Oil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Potatoes
4 Loup de mer (sea bass; approx. 1,6 kg)
1 untreated lemon
1 laurel branch
1 Branch rosemary
1/2 bunch flat leaf parsley
7-10 Tbsp coarse sea salt
7-10 Tbsp Pepper
80 ml Olive oil
7-10 Tbsp Oil

Directions

1
Wash, peel and coarsely dice the potatoes. Put the potatoes to one side covered with cold water. Wash the fish and let it drip off on kitchen paper. Wash lemon, dab dry and cut off 4 slices.
2
Squeeze the rest of the lemon. Wash bay leaves and herbs and shake dry. Divide the laurel into 4 pieces, remove rosemary needles roughly from the stem. Chop parsley roughly. Sprinkle some sea salt and pepper into the abdominal cavity of the fish and add a slice of lemon, a piece of laurel and some parsley.
3
Place the fish on an oiled tray or in an ovenproof dish and cut the skin several times. Sprinkle with lemon juice. Drain the potatoes, mix with the rosemary and spread around the fish.
4
Season fish and potatoes with sea salt and pepper and sprinkle everything with oil. Roast in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 25-30 minutes.