Kitchen Recipe Collection
Italian Pesce al Forno con Patate (Baked Fish with Potatoes)
A simple, elegant Italian way to roast a whole fish. The fish is baked over a bed of thinly sliced potatoes that absorb all the delicious seafood juices.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 2
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 2 servings
- whole white fish (branzino, sea bream, or snapper), scaled and gutted
- yellow potatoes
- cherry tomatoes
- garlic
- fresh parsley
- lemon
- extra virgin olive oil
- white wine
- salt and black pepper
Equipment
- Large baking dish or roasting pan
- Mandoline (optional)
Instructions
- 1
Preheat Oven
Preheat oven to 400°F (200°C).
- 2
Prepare Potatoes
Peel and slice the potatoes very thinly (about 1/8 inch). If they are too thick, they won't cook in the same time as the fish.
- 3
Create the Bed
Toss the potato slices with olive oil, salt, pepper, and minced garlic. Spread them in an even layer on the bottom of a large baking dish.
- 4
Prepare the Fish
Score the skin of the whole fish a few times on each side. Season the cavity generously with salt, pepper, and stuff it with a slice of lemon, garlic, and fresh parsley.
- 5
Assemble
Place the stuffed fish on top of the bed of potatoes. Scatter halved cherry tomatoes around the fish.
- 6
Dress
Drizzle the fish with olive oil and a splash of white wine.
- 7
Bake
Bake uncovered for 25-35 minutes, depending on the size of the fish.
- 8
Check for Doneness
The fish is done when the flesh is opaque and flakes easily at the thickest part, and the potatoes are tender and browned at the edges.
- 9
Rest
Let it rest for 5 minutes before serving.
- 10
Fillet and Serve
Carefully fillet the fish at the table, serving the meat alongside the savory, juice-soaked potatoes.
Cooking Tips
- Leaving the fish whole on the bone keeps the meat incredibly moist and adds much more flavor than cooking pre-cut fillets.
- If your potatoes are sliced too thick, parboil them for 5 minutes before putting them in the roasting pan.
Variations
- Pesce all'Acqua Pazza: (Fish in Crazy Water). Poach the fish in a skillet with tomatoes, water, wine, and garlic instead of baking it with potatoes.
Chef's Notes & Storage
- This is how fish is served in coastal trattorias across Italy, relying entirely on the freshness of the catch.
Nutrition Estimate
380 calories · 42g protein · 25g carbs · 12g fat · 3g fiber per serving
