Baked Whole Fish with Sliced Potatoes (Pesce al Forno con le Patate)
The Romans feel, quite reasonably, that if you have a nice fresh fish, you should honor it with a simple preparation and not make it look or taste like anything else. The absence of sauces and condiments takes a little getting used to, but the reward is the subtle flavor and texture of the fish. This recipe is basic but leaves plenty of room for variation. Instead of onions and parsley, try garlic and rosemary or other herbs, or cherry or grape tomatoes and a bit of marjoram. Instead of a whole fish, use fillets. In Rome, this recipe is often made with
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Turbot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- About 2 Tbs. extra-virgin olive oil
- 1 1/2 lb. russet potatoes, peeled and sliced crosswise 1/8 inch thick
- Salt and freshly ground pepper, preferably white, to taste
- 1 or 2 whole fish, such as sea bass, turbot, cod or scrod, 2 1/2 to 3 lb. total, cleaned with head and tail intact
- 1 fresh flat-leaf parsley sprig
- 4 lemon slices (optional)
- 4 white or yellow onions, sliced
- Finest extra-virgin olive oil for serving