Baked Luroro Fish with Herbed Potatoes (Continental)

Oven-roasted fish with herbed potato wedges, seasoned with garlic, lemon, and fresh rosemary.

Ingredients:

  • 1 Luroro fish (whole, scaled and gutted)
  • 4 medium Irish potatoes (sliced into wedges)
  • 2 tablespoons olive oil
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 2 cloves garlic (minced)
  • Salt and black pepper to taste
  • Juice of half a lemon

Equipments:

  • Oven
  • Cooking utensils
  • Pot

Cooking Instructions:

STEP 1: Preheat oven to 200°C. Clean and dry the fish. Make diagonal slashes along the body.
STEP 2: Mix olive oil, rosemary, thyme, garlic, lemon juice, salt, and pepper. Rub generously over the fish, inside and out.
STEP 3: Place the fish on a baking tray lined with parchment paper. Toss the potato wedges in a bowl with a little olive oil, salt, rosemary, and pepper.
STEP 4: Spread them around the fish on the tray. Bake for 30–35 minutes, flipping the potatoes halfway through.
STEP 5: The fish should be golden and flaky, and the potatoes crispy on the outside and soft inside. Serve with a light salad or sautéed greens.

Cooking Method:

Enter cooking method here

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