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)

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.


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.


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.


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.


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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