Oven-Baked Fish

Name: Oven-Baked Fish
Ingredients: 2 fish Black porgy (or your favorite fish); 1 there is no set standard. use whatever you have on hand, or whatever you like. Herbs Enough for 2 fish; 9 twigs of each Rosemary, thyme, dill; 9 leaves Sage; 6 leaves Bay leaf, lemon balm (mint); 3 whole Garlic; 1 lots Salt and pepper; 4 tbsp Olive oil; 1 large Potato; 1/2 Carrot; 4 Young corn; 6 Cherry tomatoes; 1 Olive oil; 6 pea-sized drops Garlic paste; 4 pea-sized drops Anchovie paste (or filets); 1 Pepper

16 ingredients

12 steps

Ingredients

2 fish Black porgy (or your favorite fish)
1 there is no set standard. use whatever you have on hand, or whatever you like. Herbs Enough for 2 fish
9 twigs of each Rosemary, thyme, dill
9 leaves Sage
6 leaves Bay leaf, lemon balm (mint)
3 whole Garlic
1 lots Salt and pepper
4 tbsp Olive oil
1 large Potato
1/2 Carrot
4 Young corn
6 Cherry tomatoes
1 Olive oil
6 pea-sized drops Garlic paste
4 pea-sized drops Anchovie paste (or filets)
1 Pepper

Directions

1

Prepping the fish: Gut the fish and descale, and cleanly wash the blood.
2

Season with salt and let sit for 15 minutes.
3

Thoroughly wipe dry.
4

Prepping the veggies: Cut into large bite-sized pieces, pat dry, and place into a bowl with to marinate for about 15 minutes.
5

Soak the carrots and potatoes in water first.
6

Divide the herbs into two equal portions for each fish.
7

Divide each portion in half again, for the insides of the fish and to garnish on top.
8

Coat a cookie sheet with olive oil, and line up all of the veggies except for the tomatoes.
9

Place the fish on top, and spread the herbs out on top.
10

Bake on the bottom rack (without preheating), at 570F/300C for 25 minutes.
11

Put the tomatoes in and bake for an additional 5 minutes.
12

It is done.