Oven-baked red snapper with potatoes – detailed cooking recipe. Share with friends: 
Dish Photography: David Maloche Time: 1 hour. 20 minutes. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 3-4 large potatoes, cut into thin slices
- 6 cloves of garlic (4 finely chopped, 2 crush)
- 1 bunch of fresh oregano (half of the branches take off leaves and finely chop, leave half of the branches intact)
- 1/2 tbsp. kalamata olives, cut into rings
- A pinch of dried red pepper flakes
- Olive oil
- Coarse salt
- 1 (1350 gr.) Red snapper or any sea bass, clear from scales, cut off fins, remove offal and gills
- 1 lemon, cut into slices
- 3 fresh bay leaves
- 1/2 bunch fresh Italian parsley
- 1 tbsp. dry white wine
Recipes with similar ingredients: potatoes, garlic, oregano, kalamata olives, red snapper, perch, lemon, bay leaf, white wine, red pepper flakes
Recipe preparation:
- Preheat the oven to 200 C.
- Mix potatoes, minced garlic and oregano in a large bowl, olives, pepper flakes, add olive oil and salt. Put the potatoes in a large baking dish. Bake in oven for 20 minutes.
- Grate fish inside and out with salt and olive oil. Place lemon slices, bay leaves, twigs in the fish cavity oregano, parsley and crushed garlic.
- Pour the potatoes with wine, put the fish on top of the potatoes and make three cuts. Bake in the oven for 35 – 40 minutes.
