Whole baked fish with potatoes, lemon and sundried tomatoes
- 750g/1lb 10oz new potatoes
- 1 small unwaxed lemon, sliced
- 1 tbsp black onion seeds
- 1 x 280g jar sundried tomatoes in oil
- ¼ tsp caster sugar
- 2 whole fish (about 400g/14oz) such as sea bass, sea trout or Dover sole, cleaned
- small bunch fresh parsley
- small bunch lemon thyme
- sea salt and freshly ground black pepper
Preheat the oven to 200C/180C Fan/Gas 6.
Boil the potatoes for 10 minutes in a large pan of water until just tender. Drain, and allow to cool slightly, then slice them lengthways into about 5mm/¼in thick slices.
Put the potatoes in a large baking dish or roasting tin lined with baking paper and mix with the lemon slices and onion seeds. Remove the sundried tomatoes from their oil, reserving the oil and roughly chop the tomatoes. Mix into the potatoes along with 3 tablespoons of the reserved oil. Season with salt, pepper and the sugar and mix well.
Season the fish inside and out and place the herbs into the belly cavities, dividing between the fish. Place the fish on top of the potatoes and drizzle over the remaining reserved sundried tomato oil.
Bake for 25-30 minutes or until the fish is just cooked through and the potatoes are crisping up. Remove from the oven and serve.
If you are using Dover sole, it will cook more quickly. So give the potatoes 15 minutes or so in the oven before adding the fish, with the herbs underneath them. Cook the fish for 8-10 minutes or until cooked through.