My F&W
quick save (...)
Whole Fish Roasted with Potatoes and Thyme
© Johnny Valiant

Whole Fish Roasted with Potatoes and Thyme

  • ACTIVE: 30 MIN

Kristin Donnelly has recently become a convert to cooking whole fish, which is insanely easy, delicious and cheaper than fillets.

  1. 2 pounds baby Yukon Gold potatoes, halved
  2. 18 small cipollini onions or large shallots, peeled and quartered
  3. 3 tablespoons extra-virgin olive oil
  4. 12 sprigs of thyme
  5. Salt and freshly ground pepper
  6. Two 2-pound cleaned whole black bass, striped bass or other sea bass
  7. 1 lemon, thinly sliced, plus a lemon half, for squeezing
  8. 2 tablespoons finely chopped parsley
  1. Preheat the oven to 425° and line a large, rimmed baking sheet with parchment paper.
  2. In a bowl, toss the potatoes and onions with 1 1/2 tablespoons of the olive oil and 4 thyme sprigs and season with salt and pepper. Spread on a large rimmed baking sheet and roast for 20 minutes, until the potatoes are blistered in spots and barely tender.
  3. Rub both fish all over with the remaining 1 1/2 tablespoons of oil; season generously with salt. Stuff the cavities with the lemon slices and the remaining 8 thyme sprigs. Stir the potatoes, pushing them toward the sides, and set the fish on the baking sheet. Roast for 30 minutes, until the fish are just cooked through and the potatoes and onions are tender.
  4. Transfer the potatoes and onions to a platter. Using two forks, pull the skin off the top of the fish and discard. Remove the fillets from the bones and transfer to the platter. Squeeze the lemon juice over the fish, potatoes and onions, sprinkle with the parsley and serve.
Notes One Serving 388 cal, 15 gm fat, 2.7 gm sat fat, 61 gm carb, 3 gm fiber, 51 gm protein.

Suggested Pairing

Donnelly pairs the fish with a minerally French Sauvignon Blanc, such as a Sancerre.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.