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Roast fish stuffed with lemon and rosemary

Time 45 minutes
Yields Serves 2 to 4
Roast fish stuffed with lemon and rosemary
(Los Angeles Times)
1

Heat the oven to 400 degrees. Combine garlic and olive oil and let sit to infuse for 5 minutes. Strain and discard garlic; set aside the oil.

2

Slice the potatoes lengthwise into one-fourth-inch-thick pieces and place in a baking dish with the onion. Drizzle 2 tablespoons garlic oil over potatoes and sprinkle with 1 teaspoon salt and chopped rosemary. Stir to combine. Roast in the oven 30 minutes without stirring.

3

Season the fish inside and out with salt and brush inside and out with the remaining garlic oil. Thinly slice and seed the lemon and place all but 2 or 3 slices in the cavity with the sprig of rosemary.

4

Stir the potatoes and place the fish on top. Arrange the remaining lemon slices on top of the fish and roast until a knife easily penetrates the flesh and the top fillet begins to lift easily, about 25 to 30 minutes.

5

Carefully transfer the fish to a warm platter. Let stand for a few minutes while arranging the potatoes on both sides and serve hot.

Whole Tai snapper and loup de mer (branzino) are commonly available; wild striped bass and rockfish work fine too. Cooking times vary with size.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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