This
Mediterranean inspired whitefish recipe
is super easy and
colourful, packed with
bold flavours and fresh ingredients. The
fish
is seasoned with lemon
and thyme,
a
classic Mediterranean combination that goes well with whitefish.
serves
2
1
whole whitefish, about 400 - 500g
8
small boiled potatoes
half
of a small fennel
6
– 8 cherry tomatoes
1
garlic clove
2
spring onions
10
– 12 olives
1
tbsp small capers
½
lemon
2
- 3 sprigs of thyme
1
dl white wine
salt
and black pepper
olive
oil
a
small bunch of fresh parsley
Cut
the potatoes and tomatoes in half. Thinly slice the fennel, garlic
and spring onion.
In
a baking dish, mix potatoes, tomatoes, garlic, fennel, olives, capers
and half of the onions together. Drizzle generously with olive oil
and season with a little salt and pepper, adding a squeeze of lemon
juice. Sprinkle half of the thyme on top.
Rinse
and dry the fish, then rub with olive oil and season with salt and
pepper. Stuff
the
fish
with lemon slices
and rest
of the thyme.
Lay
the fish on top of the potatoes and other ingredients.
Bake
5 minutes, add wine and bake 15 – 20 minutes until the fish is
just cooked through. Scatter over remaining spring onions and parsley
before serving. Delicious.