Whole Roasted Fish With Sliced Potatoes, Olives and Herbs

Ingredients

• 1 pinch pepper red crushed
• 1 cup cooking wine dry white
• 3 pound fish fillet (such as a snapper or bass)
• 3  bay leaves fresh
• 6 cloves garlic smashed finely chopped (4 and ; 2 just )
• 0.5 cup kalamata olives pitted
• 4 servings kosher salt 
• 1  optional: lemon sliced
• 4 servings olive oil extra-virgin
• 1 bunch oregano fresh whole with leaves finely chopped; half as sprigs)
• 0.5 bunch parsley fresh italian
• 3 large yukon gold potatoes sliced well (a mandoline works here)

Equipment

• bowl
• oven
• baking pan

Directions

1. Preheat the oven to 400 degrees F.
2. In a large bowl, toss the potatoes, chopped garlic, chopped oregano, olives and red pepper; drizzle generously with olive oil and season with salt. Arrange the potatoes and friends in the bottom of a baking dish large enough to accommodate the fish. Roast in the oven for 20 minutes.
3. Remove and reserve.
4. Make 3 diagonal slices about 1/2 inch deep on each side of the fish. Season the outside and inside with olive oil and salt.
5. Place the lemon slices, bay leaves, whole oregano sprigs, parsley and the remaining smashed garlic inside the body cavity of the fish.
6. Pour the wine over the potatoes, lay the fish on top and toss the whole thing in the oven for 35 to 40 minutes, or until the eyeballs pop out.
7. Remove the skin and bones and serve the fish over the potatoes.
8. Photograph by David Malosh