Wasfetna

Baked fish with lemon and herbs

A whole fish with garlic, herbs and lemon, baked over sliced potato and onion and served with tahini.

Baked fish with lemon and herbs
Cooking time
45 min
Hands-on time
20 min
Free time
22 min
Difficulty
Medium
Calories
540
Contains
Fish

A fish tray that cooks the whole meal: the fish sits raised on potato and onion, which take up its juices. It's dried well first, because wet skin never crisps, however high the heat.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the fish

For the tray

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Baking tray — Potato and onion under the fish stop it sticking and catch its juices.

Method

  1. Dry the fish thoroughly inside and out with a kitchen towel.

    5 min
    You’ll know it’s ready when

    The skin is completely dry and has no moisture sheen.

    Tip: Wet skin never gets crispy, no matter how high the temperature gets.

  2. Mix the garlic, spices, oil, and lemon, and rub the mixture into the fish inside the slits and in the belly.

    8 min
    You’ll know it’s ready when

    The marinade has gone into the slashes, not just onto the surface.

    Tip: The slashes aren't decoration — without them the marinade stays on the skin.

  3. Arrange the potatoes and onions in the tray, place the fish on top of them, and put lemon slices in its belly.

    6 min
    You’ll know it’s ready when

    The fish sits raised off the bottom of the tray.

  4. Bake at 200° until the meat is white and opaque at the bone.

    22 minYou can walk away
    You’ll know it’s ready when

    The fork easily separates the meat from the bone.

  5. Leave it for five minutes and serve with lemon and tahini.

    4 minYou can walk away
    You’ll know it’s ready when

    The meat is firm yet moist.

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