Oven-baked red snapper with potatoes
- Difficulty: Average
- Prep time: 25 min
- Cook time: 30 min
- Serving: 4
- Cost: Average
PRESENTATION
Baked dentex with potatoes really captures the heart of Mediterranean cooking. It's got that simple yet super flavorful vibe. Imagine this: fresh sea bream nestled between slices of yellow and purple potatoes, just soaking up all those rich, juicy flavors as they bake in the oven. Seriously good. This dish? It brings people together around the table, celebrating the bright taste of fresh ingredients. The baked fish with potatoes comes alive with sweet tomatoes, punchy garlic, a splash of white wine, and a sprinkle of marjoram. Everything cooks together until the fish is tender and the potatoes soak up those savory, herby juices. And you know what? The oven handles most of the work—makes it moist, with those irresistible golden edges everyone loves. If you dig Mediterranean fish recipes, this one is spot-on, blending rustic comfort with simple goodness.
Serving this oven-baked fish straight from the baking dish? It is like adding a casual, welcoming touch. Perfect for family dinners or when friends swing by. There's just something special about the mix of crispy potato slices, flaky white fish, and the aroma of marjoram filling the room. The baked dentex recipe stands out 'cause it doesn’t need much fuss—just quality ingredients and a careful eye on the oven time to keep that beautiful fish from drying out. And look, coastal communities have been making versions of this dish for generations—sometimes swapping in local potatoes or herbs. Honestly, it's a great example of healthy baked fish that feels a bit fancy but is easy to prepare. Serve it up with some crusty bread to soak up the sauce, and you've got a meal that's both special and relaxed. Among easy fish and potato bake ideas, this one is a crowd favorite for good reason—flavorful, golden, and downright satisfying. It's the kind of dish that shows the beauty of simple, fresh ingredients coming together in such a good way, making every bite a delight. For real.
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- INGREDIENTS
- Dentex fish 2.2 lbs (1 kg) - to be cleaned
- Potatoes 2 cups (300 g)
- Purple potatoes 10.6 oz (300 g)
- Cherry tomatoes 2 cups (300 g)
- Garlic 4 cloves
- White wine 1 oz (30 g)
- Lemons 2 slices
- Marjoram 5 sprigs
- Extra virgin olive oil 2 tbsp (30 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Oven-baked red snapper with potatoes
To prepare the oven-baked red snapper with potatoes, start by cleaning the fish: gut it and trim the fins while keeping the scales 1. Cut the lemon into slices about 3/8 in thick 2 and place a couple of them inside the belly of the red snapper 3.
Also add the garlic cloves 4, the fresh marjoram 5 and season the inside with salt 6.
Now take care of the yellow and purple potatoes: peel them and cut the yellow potatoes into slices about 0.16 in thick 7, while the purple potatoes into cubes about 3/8 in 8. Arrange them in the baking tray spaced apart from each other 9.
Cut the cherry tomatoes in half 10 and distribute them in the tray together with the potatoes 11. Add 2 garlic cloves 12.
Fragrance with a few sprigs of fresh marjoram 13, season with salt and pepper, then pour in the white wine together with the extra-virgin olive oil 14. Place the red snapper on top of the potatoes 15 and bake in a fan (convection) oven at 356°F, positioning the tray in the middle of the oven.
After the cooking time, remove from the oven and remove the red snapper's skin with the help of a fork 16. Plate the vegetables 17 and place the fish fillets on top. Your oven-baked red snapper with potatoes is ready to be served 18!