Baked fish and potatoes with rosemary

Marcella Hazan has written an amazing series of cookbooks. The recipes are authentic, and the flavours are wonderful. She brings the wonderful food of Italy, along with its wonderful culture, to our home. This is an easy recipe. The key is really good fresh fish.

For all recipes from this book, click here.

1 lb small potatoes cut into wedges

4-6 garlic cloves

3-4 rosemary sprigs, or 1 tablespoon dried

Salt and black pepper

2-3 lb fish fillets, about 2 or 3, red snapper, sole, tilapia, bass, grouper, or thin fish fillet of your choice

Pyrex dish

Heat the oven to 400° F, with a rack in the lower part of the oven. Spray a Perez dish with oil. Layer the potatoes and garlic in a single layer and spray with oil. Sprinkle the rosemary, salt, and pepper. Bake for 15 minutes. Flip the potatoes and bake again for 10 minutes. They should be well-cooked and beginning to brown by now. 

Move all the garlic and potatoes to one side. Add the fish fillets in a single layer. Add salt, pepper, rosemary, and a spray of oil. Bake for 10-12 minutes. 

Remove and serve immediately.