Baked Red Drum with Potatoes
Fish accompanied by thinly sliced potatoes and cherry tomatoes, are an ideal and perfectly delicious meal all prepared in the Marinara wood-fired oven and in the comfort of the backyard. The beauty of this dish is that the entire meal is prepared at once and is even brought to a different level accompanied by a beautiful, fresh salad. Let's get started!
- Marinara Pizza Oven
- Mandolin or sharp knife
- Potato peeler
- Large baking pan
- 1400 grams Red Drum fish cleaned
- 1 kilo golden potatoes thinly sliced
- 500 grams cherry tomatoes
- 2 lemons
- 1 head garlic separated with skin on - aglio in camicia
- 2 large cloves garlic thinly sliced
- 2-3 fresh rosemary sprigs
- 10 sprigs thyme
- Small bunch parsley
- 150 grams white wine
- 100 grams water
- Salt to taste
- White pepper to taste
- Extra Virgin Olive Oil
- Preheat the Marinara Pizza Oven to 375°-400°F.
- Scale the fish by placing it in a bucket of cold water and using the back of a knife to go against the scales. Having it in a bucket of water will ensure that scales will not go flying everywhere. *Great tip given by our friend Aslak.
- Slice the potatoes, and coat them with olive oil and sprinkle them with salt.
- Drizzle the bottom of the pan with oil.
- Place the potatoes in the bottom of pan.
- Thinly slice the garlic and lemon.
- In the opening of the belly of the fish place five sprigs of thyme, parsley, a few lemon slices and a thinly sliced clove of garlic. Salt and pepper the belly of the fish.
- With a sharp knife make 5-6 diagonal slits on the surface of one side of the fish.
- Place a slice of garlic in each slit of the fish, as well as a thin slice of lemon.
- Season everything with salt and white pepper.
- Scatter rosemary and thyme over the potatoes, as well as the cherry tomatoes.
- Make an opening on the pan by moving some of the potatoes to the side, and place the fish in the center of the pan.
- Arrange and scatter whole garlic cloves with the skin on all across the potatoes.
- Drizzle fish with a little olive oil.
- Once again, check the temperature of the oven floor with the help of your the infrared thermometer. Place the fish inside the oven for about 35-40 minutes, making sure that there is a constant, small, active fire.
- Initially, loosely place a sheet of aluminum foil on top of the dish to prevent it from burning or drying out. Uncover 15-20 minutes into baking.
- After 35-40 minutes, remove the fish from the oven, and serve it immediately. Enjoy!
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