Ingredients

The following ingredients have 6 Servings
  • 4 branzino (cleaned, scaled and gutted)
  • 4 tablespoons capers
  • 8 mini cherry tomatoes
  • 2 lemons (cup rondelles)
  • 8 whole garlic cloves
  • 1/4 cup olive oil
  • salt
  • 1 lb. white potatoes (washed and cut into cubes (do not peel if organic))
  • 1 lb. sweet potatoes (washed and cut into cubes (do not peel if organic))
  • 1/4 cup olive oil
  • 2 garlic cloves (minced)
  • 3 bay leaves
  • salt and pepper
  • fresh basil
  • micro greens
  • lemon rounds

Instruction

  • Preheat oven to 400F.
  • Season the fish with salt and rub with olive oil inside and out. Stuff the fish with 1 tablespoon of capers, 2 cherry tomatoes that have been halved, 2 garlic cloves and 2 lemon rounds. Set aside.
  • In a large bowl mix potatoes with olive oil, minced garlic, salt and pepper to taste. Transfer the potatoes to a large roasting pan and try to spread them into 1 layer. Top with the bay leaves. Roast in the oven for 30 minutes, after flip with a spatula to ensure even browning and roast for another 20 minutes.
  • Place the fish on top of the potatoes and roast for 20 - 30 minutes or until the fish is a nice golden color, the flesh is done (check with a fork in the middle of the fish) but still juicy.
  • When ready transfer to a serving plate and garnish with lemon rounds, fresh basil and micro greens.