Oven-Roasted Whole Fish Recipe
Oberon Sauvignon Blanc, Napa Valley

Pair with Oberon Sauvignon Blanc

Servings: 2


1 dozen small potatoes, peeled and quartered
1 large onion, peeled and quartered
4 Tbsp extra-virgin olive oil
1/4 cup lemon juice
3 sprigs of fresh rosemary
1 whole fish - Bass or Snapper

Oven-Roasted Whole Fish


Buy the fish cleaned, with head removed but tails and fins intact. If possible, have one side of the skin removed.

Preheat oven to 400°F.

Bring 6 cups of salted water to boil in a large saucepan. Boil the potatoes for about 5 minutes, or until the potatoes become tender. Drain and place in bowl with 2 tablespoons olive oil, onions, and fresh rosemary pulled from one sprig. Put aside.

Coat large oven-safe roasting pan with oil. Place fish skin side down in a large roasting pan and season with salt & pepper. Add potato and onion mixture to the roasting pan, surrounding the fish. Drizzle lemon juice and remaining olive oil over the fish. Place remaining rosemary sprigs in the pan.

Place pan in oven and roast for 15 minutes. Remove pan, turn potatoes and onions, and return to oven. Roast for another 15 minutes, or until the fish is opaque in center.

Filet fish (remove bone) before serving.

© Copyright , Folio Fine Wine Partners, a Michael Mondavi Family Co., Napa, CA