Roasting the fish whole gives it a deep flavor while the skin seals in the moisture. Check out seafoodwatch.org to make an ocean-friendly, sustainable choice of fish.

Serves 2

Ingredients:

2 lbs fresh whole fish scaled and gutted 

1 lb Yukon gold potatoes, sliced into thin rounds

1 small red onion, sliced 

10 thyme sprigs

1 lemon

2 cloves garlic

1 small knob of ginger

2 lime slices

Extra Virgin olive oil

1/4 cup parsley, chopped

Method:

Preheat oven to 425 degrees.  

Line a baking sheet with parchment paper.

Thoroughly rinse exterior and cavity of fish with cold water. Dry with paper towels.

Toss the potatoes in a large bowl with a generous amount of olive oil, 5 thyme sprigs, sliced onions, generous amount of salt and pepper, and juice of half a lemon. Spread out in an even layer on baking sheet and bake for 20-30 minutes or until potatoes are just starting to brown.  

Season exterior and cavity of fish with salt and pepper.   Stuff with 3 lemon slices, lime slices, thyme, garlic, and ginger. 

Take potatoes out of oven and lower temperature to 400 degrees.

Lay fish on potatoes and bake for another 20-30 min or until eyes are white and fins snap off easily.  When done remove skin with spoons and fillet.  Drizzle with olive oil, more lemon juice, chopped parsley and cracked black pepper.