Lemony whole fish baked with potatoes + Jerusalem artichokes

Name: How to cook Lemony whole fish baked with potatoes + Jerusalem artichokes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Malou Herkes

Lemony whole fish baked with potatoes + Jerusalem artichokes

I popped into @TheFishShop on Gloucester rd in Bristol, and had a great chat with the owner Dan about what's in season and good to buy right now (thanks for the coffee Dan!). All the fish he buys is locally fished in the UK. He also has trout and bass which is farmed.

Ingredient

Food ration :

4 people

Cooking time :

1 hour

whole white fish, such as Pollock, whiting or bass

40 g

softened butter

3 sprigs

fresh thyme

500 g

Jerusalem artichokes

500 g

potatoes, I used lovely red-skinned Alouette

1.5

lemons

2 sprigs

rosemary

4 cloves

garlic, unpeeled and bashed

Cooking instructions

* Step 1

Preheat the oven to 180C.

* Step 2

Peel or scrub the root vegetables, then slice into 1cm rounds.

* Step 3

Place the sliced vegetables, lemon, rosemary and the garlic into a deep roasting tray. Drizzle with oil and season well.

* Step 4

Cover with baking paper or tin foil and roast for 30 minutes until the potatoes are tender. Check on them and turn it all a couple of times.

* Step 5

Turn the heat up to 200C.

* Step 6

Slash the fish about 4 times on each side with a sharp knife. Season well all over making sure to get in the cavity too. Pick over the thyme leaves.

* Step 7

Place the fish on top of the roasted veg, and dot with butter.

* Step 8

Cover the tray and return to the oven for 15 to 20 minutes, or until the fish easily flakes away from the bone but it's not dried out. Keep checking on it, to make sure you don’t over-cook it.