2 pounds baby Yukon Gold potatoes, halved
18 small cipollini onions or large shallots, peeled and quartered
3 tablespoons extra-virgin olive oil
12 sprigs of thyme
Salt and freshly ground pepper
Two 2-pound cleaned whole black bass, striped bass or other sea bass
1 lemon, thinly sliced, plus a lemon half, for squeezing
2 tablespoons finely chopped parsley
- Preheat the oven to 425° and line a large, rimmed baking sheet with parchment paper.
- 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.
- 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.
- 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.
One Serving 388 cal, 15 gm fat, 2.7 gm sat fat, 61 gm carb, 3 gm fiber, 51 gm protein.
Donnelly pairs the fish with a minerally French Sauvignon Blanc, such as a Sancerre.