Name: Fish with baker’s potatoes
Yield: Serves 4-6
Ingredients: A handful of rosemary needles; 2 large baking potatoes, peeled and thinly sliced; 2-3 tbsp olive oil; 2 fennel bulbs, cleaned and thinly sliced; Sea salt and freshly ground black pepper; 500-600 ml fish stock; 1 x 1.5-2 kg whole white fish, scaled, trimmed and gutted

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Mark Hix on Baking

By Mark Hix

Published 2012

About

This is a great way to cook firm-fleshed fish like bass, sea bream or snapper. The juices from the fish run into the potatoes as it’s cooking and the whole dish can go straight from oven to table.

Ingredients

2 large baking potatoes, peeled and thinly sliced
2 fennel bulbs, cleaned and thinly sliced
Sea salt and freshly ground black pepper

Method

Preheat the oven to 190°C/gas mark 5.

In an oven-proof serving dish large enough to fit the fish, lay the potato and fennel slices in the dish in alternate layers, lightly seasoning every other layer and finishing with a neatly arranged layer of overlapping potatoes. Pour over

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Fish with baker’s potatoes

Ingredients

Method

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