|Baked White Stumpnose Fish with a Greek Twist|
Preparation time: 20
Cooking time: 20
30 ml olive oil
4 cloves garlic
salt and milled pepper
2 whole medium-sized white fish: Red Roman or Stumpnose are good options
1 large lemon, juice
15 ml olive oil (you may need a little more)
3 sprigs fresh origanum
Preheat oven to 180 ºC.
Place olive oil in a medium-sized roasting pan or oven-to-table dish.
Add potatoes, onion, garlic and seasoning.
Place in oven and bake for about 20 minutes.
You will need to give the dish a good shake from time to time to prevent the vegetables from sticking. Remove pan from oven.
Place fish on top of vegetables, add lemon juice, olive oil and herbs (use 12 basil leaves instead of origanum if desired) and bake for a further 20-25 minutes.
Serve with a tomato and onion salad, crusty bread and lots of chilled white wine.
Recipe From : Men's Health June 22, 2001