Best 8 Whole Roasted Fish With Sliced Potatoes Olives Herbs Recipes

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Embark on a culinary journey with this extraordinary whole roasted fish, a dish that captures the essence of Mediterranean flavors. The succulent fish, enveloped in a tapestry of sliced potatoes, olives, and herbs, roasts to perfection, exuding an enticing aroma that awakens the senses.

In this comprehensive guide, you'll discover a treasure trove of recipes that explore the diverse culinary traditions of the Mediterranean. From the classic elegance of French bouillabaisse to the rustic charm of Italian cacciucco, each recipe captures the essence of this vibrant region. Whether you seek a light and refreshing ceviche or a hearty and comforting fish stew, this collection offers a symphony of flavors that will transport you to the sun-drenched shores of the Mediterranean.

Here are our top 8 tried and tested recipes!

HERB-ROASTED FISH



Herb-Roasted Fish image

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 8

8 ounces boneless fish fillet, such as snapper or cod
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1 tablespoon good olive oil
1 large sprig fresh thyme
2 Cerignola or other large green olives with pits
Extra-large egg

Steps:

  • Preheat the oven to 400 degrees.
  • Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
  • Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

WHOLE ROASTED FISH WITH SLICED POTATOES, OLIVES & HERBS



Whole Roasted Fish with Sliced Potatoes, Olives & Herbs image

Categories     Fish     Olive     Potato     Side     Roast

Yield serves: 4

Number Of Ingredients 12

3 or 4 Yukon gold potatoes, sliced 1/8 inch thick (a mandoline works well here)
6 cloves garlic, 4 smashed and finely chopped, 2 just smashed
1 bunch of fresh oregano, half with leaves finely chopped, half as whole sprigs
1/2 cup gaeta or kalamata olives, slivered
Pinch of crushed red pepper
Extra virgin olive oil
Kosher salt
1 3-pound fish, such as snapper or bass, scaled, gutted, and gills removed
1 lemon, sliced
3 fresh bay leaves
1/2 bunch of fresh Italian parsley
1 cup dry white wine

Steps:

  • Preheat the oven to 400°F.
  • In a large bowl, toss the potatoes, chopped garlic, chopped oregano, olives, and red pepper; drizzle generously with olive oil and season with salt. Arrange the potatoes and friends in the bottom of a baking dish large enough to accommodate the fish. Roast in the oven for 20 minutes. Remove and reserve.
  • Make 3 diagonal slices about 1/2 inch deep on each side of the fish. Season the outside and inside of the fish with olive oil and salt. Place the lemon slices, bay leaves, whole oregano sprigs, parsley, and remaining garlic inside the body cavity of the fish.
  • Pour the wine over the potatoes, lay the fish on top, and toss the whole thing in the oven for 35 to 40 minutes or until the eyeball pops out.
  • Remove the skin and bones and serve the fish over the potatoes.
  • note
  • When you buy a whole fish, tell your fishmonger you want to have it scaled, gutted, and gills removed-you really don't want to do this at home.

WHOLE ROASTED FISH WITH HERBS



Whole Roasted Fish with Herbs image

Provided by Anne Burrell

Categories     main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 8

1 (2 1/2-pound) fish, such as snapper or bass, scaled, gutted and gills removed
Kosher salt
Extra-virgin olive oil
8 lemon slices
2 fresh bay leaves
1 bundle assorted fresh herbs, such as thyme, oregano, marjoram and parsley, plus some extra to lay the fish on while baking
4 cloves garlic, smashed
2 cups dry white wine

Steps:

  • Preheat the oven to 400 degrees F.
  • Make 3 diagonal slices about 1/2-inch deep on each side of the fish. Salt and olive oil the fish generously.
  • Season the inside of the fish with salt and olive oil. Place 4 lemon slices, the bay leaves, a bundle of the mixed herbs and 2 of the garlic cloves inside the body cavity.
  • Line a sheet tray with aluminum foil and arrange the remaining assorted herbs, lemon slices and garlic in the center of the tray and lay the fish on top.
  • Fold the aluminum foil up around the sides of the fish to create a sort of baking dish. Add the white wine and place in the preheated oven and roast until the fish is just cooked through, about 30 to 35 minutes.
  • Remove from oven, present and collect your kudos then fillet to serve.

ROASTED COD WITH POTATOES AND OLIVES



Roasted Cod with Potatoes and Olives image

Roasting the fish gives the quartered potatoes a chance to cook at the same time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 50m

Number Of Ingredients 9

2 pounds red new potatoes, scrubbed and quartered
4 cloves garlic, halved lengthwise
1/2 teaspoon crushed dried rosemary
1 tablespoon plus 1 teaspoon olive oil
Coarse salt and ground pepper
4 cod fillets (6 to 8 ounces each)
1 pint cherry or grape tomatoes, whole or halved
1/2 cup pitted Kalamata olives
Lemon wedges, for serving (optional)

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 tablespoon oil; season generously with salt and pepper. Arrange potatoes in a single layer, cut side down. Bake, tossing potatoes once, until beginning to brown, about 20 minutes.
  • Meanwhile, rub fillets with remaining teaspoon oil; season all sides with salt and pepper.
  • Remove baking sheet from oven. Add tomatoes and olives to potatoes; stir to combine. Push vegetable mixture to one side; place fillets flat on baking sheet, next to vegetables. Return to oven, and roast until fish is cooked through and potatoes are brown and tender, 15 to 20 minutes. Transfer fish and vegetables to serving platter. Serve immediately, with lemon wedges if desired.

Nutrition Facts : Calories 427 g, Fat 11 g, Fiber 5 g, Protein 36 g

MONKFISH ROASTED WITH HERBS AND OLIVES



Monkfish Roasted With Herbs and Olives image

Firm-fleshed fish can be described as "meaty" - monkfish fits this category - and are often best roasted in a hot oven. Tart lemon slices, aromatic herbs and olives enhance and complement that meatiness, just as they would roast lamb or chicken. A smear of rustic zesty black olive paste is the perfect condiment to complete this simple dish. Use whatever kind of olives appeal to you. At most supermarket self-serve olive bars you can combine 3 or 4 types in one container. I prefer a mixture of green and black whole olives with pits to roast with the fish. For the olive paste, pitted black olives are ideal. But it's fine to use just one type of olive, of course, and go pit-free throughout - it is a forgiving, malleable sort of recipe. To that end, if monkfish is unavailable, consider halibut, swordfish, grouper, sea bass or snapper.

Provided by David Tanis

Categories     dinner, seafood, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds monkfish fillet, preferably in 1 or 2 large pieces (or use halibut, swordfish, grouper, sea bass or snapper)
Salt and pepper
Thyme sprigs
Rosemary sprigs
A few fresh bay leaves (optional)
Extra-virgin olive oil
1 small lemon, thinly sliced
12 whole black or green olives, pitted if desired
1/4 cup pitted black olives, such as niçoise, Gaeta or kalamata
1 small garlic clove, peeled and minced

Steps:

  • Tie the monkfish fillets with butcher's twine at 2-inch intervals. Season with salt and pepper.
  • Line the bottom of an earthenware or other low-sided baking dish with thyme and rosemary sprigs. Tuck bay leaves here and there, if using. Lay the fish on top of the herbs and drizzle with 2 tablespoons olive oil. Scatter the lemon slices and whole olives over fish. Set aside for 30 minutes to marinate. Heat oven to 425 degrees.
  • Meanwhile, make the olive paste: Put pitted black olives, garlic and 1/4 cup olive oil in a small food processor and pulse to a rough paste. (Alternatively, chop olives finely with a knife and stir together with garlic and oil.)
  • Roast fish, uncovered, for 15 to 20 minutes, until lightly browned on top and firm to the touch. Check with a paring knife to be sure fish is cooked through. Let rest for 5 to 10 minutes.
  • Snip twine with scissors and remove from fish. Cut fish into 4 portions and spoon some of the roasted lemon slices and whole olives over the top. Dab each piece with a teaspoon of olive paste, or pass olive paste separately.

WHOLE ROASTED FISH WITH SLICED POTATOES, OLIVES AND HERBS



WHOLE ROASTED FISH WITH SLICED POTATOES, OLIVES AND HERBS image

Categories     Fish     Bake     Vegetarian     Dinner

Yield 4

Number Of Ingredients 12

3 or 4 large Yukon gold potatoes, sliced 1/8 inch thick (a mandoline works well here)
6 cloves garlic (4 smashed and finely chopped; 2 just smashed)
1 bunch fresh oregano (half with leaves finely chopped; half as whole sprigs)
1/2 cup pitted gaeta or kalamata olives, slivered
Pinch of crushed red pepper
Extra-virgin olive oil
Kosher salt
1 3 -pound fish (such as a snapper or bass), scaled, gutted and gills removed
1 lemon, sliced
3 fresh bay leaves
1/2 bunch fresh Italian parsley
1 cup dry white wine

Steps:

  • Preheat the oven to 400 degrees F. In a large bowl, toss the potatoes, chopped garlic, chopped oregano, olives and red pepper; drizzle generously with olive oil and season with salt. Arrange the potatoes and friends in the bottom of a baking dish large enough to accommodate the fish. Roast in the oven for 20 minutes. Remove and reserve. Make 3 diagonal slices about 1/2 inch deep on each side of the fish. Season the outside and inside with olive oil and salt. Place the lemon slices, bay leaves, whole oregano sprigs, parsley and the remaining smashed garlic inside the body cavity of the fish. Pour the wine over the potatoes, lay the fish on top and toss the whole thing in the oven for 35 to 40 minutes, or until the eyeballs pop out. Remove the skin and bones and serve the fish over the potatoes.

MOROCCAN BAKED FISH WITH POTATOES, PEPPERS AND OLIVES



Moroccan Baked Fish With Potatoes, Peppers and Olives image

Bake fish Moroccan-style with spices, herbs, tomatoes and olives. This easy all-in-one recipe can be served immediately or at room temperature, making it perfect for a dinner party. Double or triple it if you'd like, and include it as part of a buffet. With a good bottle of wine, it will feel just like summer.

Provided by Florence Fabricant

Time 1h

Yield 4 servings

Number Of Ingredients 16

2 large cloves garlic, minced
1 tablespoon minced flat-leaf parsley leaves
1 tablespoon minced cilantro leaves
1 teaspoon ground cumin
1 teaspoon paprika, preferably hot
1 pinch saffron threads, crushed
2 tablespoons white wine vinegar
Juice of 1 lemon
1 tablespoon tomato paste
1 and 1/2 pounds fish fillets (4 fillets): fluke, black sea bass, hake
1 pound large Yukon Gold potatoes, peeled, in half-inch-thick slices
3 tablespoons extra virgin olive oil
Salt and black pepper
1 red bell pepper, cored and slivered
1 pint (1 pound) cherry tomatoes, halved
Half-cup pitted Kalamata olives

Steps:

  • Combine garlic, parsley, cilantro, cumin, paprika and saffron in a dish big enough for the fish. Mix vinegar, lemon juice and tomato paste in a small bowl. Add to dish and mix. Place fillets in the dish, turning to coat them, cover and set aside to marinate 2 hours at room temperature, 3 hours if refrigerated.
  • Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.
  • Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat oven to 350 degrees. Spread potatoes in the dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 1127 milligrams, Sugar 6 grams

BAKED FISH AND POTATOES WITH ROSEMARY AND GARLIC



Baked Fish and Potatoes with Rosemary and Garlic image

Pesce Arrosto al Forno con Patate all'Aglio e Rosmarino, Baked Fish and Potatoes with Rosemary and Garlic

Provided by Marcella Hazan

Categories     Fish     Garlic     Herb     Potato     Bake     Rosemary     Healthy

Yield For 4 persons

Number Of Ingredients 9

1 pound new potatoes, peeled, washed, and cut into wedges
An oven-to-table baking dish that can accommodate both the fish and the potatoes in one layer
4 tablespoons extra virgin olive oil
4 or 5 fresh rosemary sprigs
4 whole garlic cloves, peeled
Fine sea salt
Black pepper ground fresh from the mill
A 2-pound fillet from a firm-fleshed fish, such as grouper, striped bass, red snapper, or mahi mahi
2 tablespoons fine, dry, unflavored bread crumbs

Steps:

  • 1. Turn on the oven to 400°F.
  • 2. Place the potato wedges in the baking dish, pour 2 tablespoons of the olive oil over them, add 2 sprigs of rosemary, all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the dish in the preheated oven.
  • 3. After 15 minutes, remove the dish to turn the potatoes over, then put it back in the oven. Cook until the potatoes feel tender when tested with a fork, another 10 minutes or so.
  • 4. Remove the dish from the oven. Push the potatoes to the sides, making room in the center for the fish fillet to lie flat.
  • 5. Wash the fish fillet, pat it dry with paper towels, and lay it flat in the dish, skin side down. Strip the leaves from the remaining rosemary sprigs, scatter them over the fish, add salt and pepper, and sprinkle the bread crumbs and the remaining 2 tablespoons olive oil over the fillet. Return the dish to the oven and bake for 14 minutes. Let the dish settle out of the oven for 3 to 4 minutes before bringing it to the table.

Tips:

  • Choose the right fish: For this recipe, a whole fish weighing 2 to 3 pounds is ideal. Some good options include sea bass, red snapper, and trout.
  • Prepare the fish properly: Before cooking, make sure to clean and gut the fish. You can also remove the head and tail if desired.
  • Season the fish well: Use a combination of salt, pepper, and your favorite herbs and spices to season the fish inside and out.
  • Use good quality olive oil: Extra virgin olive oil is the best choice for this recipe. It will add a delicious flavor to the fish and vegetables.
  • Roast the fish at a high temperature: This will help to create a crispy skin and tender flesh.
  • Add the vegetables halfway through cooking: This will ensure that they are cooked through without becoming overcooked.
  • Serve the fish immediately: Once the fish is cooked, serve it immediately with lemon wedges and your favorite dipping sauce.

Conclusion:

This whole roasted fish with sliced potatoes, olives, and herbs is a delicious and easy-to-make dish that is perfect for any occasion. The fish is cooked to perfection and the vegetables are roasted to a tender and flavorful finish. This dish is sure to impress your friends and family.

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