2 poundsWhole Trout, Sea Bream or Sea Bass* (cleaned , rinsed and patted dry (head removed if you wish) (my fish weighed about 1 pound each) , rinsed and patted dry)
1teaspoonsalt(more or less)
10sprigs or more fresh Italian parsley
2-4sprigs fresh rosemary
2-4cloves of garlic (cut the cloves in half)
2-3tablespoons olive oil (you may need more for drizzling)
sliced fresh lemon
*The fish should be cleaned, rinsed and patted dry (head removed if you wish) (my fish weighed about 1 pound each) , rinsed and patted dry).
Pre-heat oven to 375F (190C). Drizzle a tablespoon of olive oil on a large baking pan.
Sprinkle the salt on and in each fish. Place the following ingredients in the order listed in the cavity of the fish. One tablespoon of olive oil, 2 or 3 halves garlic cloves, 5 sprigs of parsley and 1-2 sprigs of rosemary.
Place the fish (if making more than one whole fish, then the fish can be touching but not on top of each other) on prepared baking pan drizzle the fish with a little olive oil. Place the small potatoes around the fish.
Bake for approximately 30-40 minutes, depending on the size (check with an instant read thermometer temp. 145°F (62C)). Let sit 5 minutes and then remove skin and bones , place clean meat on a plate and serve with fresh lemon and olive oil if desired. When serving always be careful of the bones.
ROASTED SMALL NEW POTATOES
In a medium large pot add the potatoes and cover with water, bring to a boil and lett boil for 8- 10 minutes. Drain and dry with a paper towel.
In a medium bowl toss the potatoes with olive oil, garlic, rosemary. oregano and salt.
Notes
If you prefer you can use white sea bass, salmon trout, cod, gilt-head bream or even salmon.The fish can also be grilled, wrap it in foil instead of placing in a baking pan and grill for approximately 30-40 minutes or until cooked.Any leftovers should be stored in an airtight container in the refrigerator. It will keep for up to 2-3 days in the fridge. Or it can be frozen for up to one month in a freezer container.