Baked Fish and Potatoes with Rosemary and Garlic

Made this June 27, 2018, and it had great flavor and texture. Inspired by the recipe here. Mary loved it and therefore it is a tagged a Favorite. Finished the leftovers on the 30th and it reheated and tasted great.

1 pound new potatoes, peeled, washed, and cut into wedges
A cast iron skillet (used a No. 10 for the two average fillets that were split into four long strips) that can accommodate both the fish and the potatoes in one layer. [Should have used a No. 12)
4 tablespoons (about a three count) extra virgin olive oil and 4 fresh rosemary sprigs each about 6″ long
6 whole garlic cloves, peeled
Kosher salt
Fresh ground black pepper
2 large snapper fillets split into 4 long strips

1. Turn on the oven to 400°F.
2. Place the potato wedges in the warm skillet, poured olive oil over them, add 2 sprigs of rosemary, all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the warm pan 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. To get the four halves of the fillets to lie flat some of the potatoes ended up on top of the fish. Could have used a larger skillet.
5. Strip the leaves from the remaining rosemary sprigs, scatter them over the fish, add salt and pepper, and sprinkle the breadcrumbs and the remaining 2 tablespoons olive oil over the fillet. Return the dish to the oven and bake for 14 minutes. Let the dish rest for 3 to 4 minutes before bringing it to the table.

Inspired by the recipe at

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