Baked dentex with potatoes and cherry tomatoes

Ingredients

For 1 serving

• Dentex200 g
• Potatoes200 g
• Cherry tomatoes100 g
• Garlic1 clove
• Rosemary2 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: June – September

Method

1. Preheat a conventional oven to 200 °C. Peel the potatoes and slice them about half a centimetre thick.
2. In a baking tray toss the potatoes with half the oil, the rosemary, salt and pepper and spread them in an even layer.
3. Roast for 20 minutes, until they start to brown at the edges.
4. Meanwhile wash and halve the cherry tomatoes; peel and slice the garlic. Rinse the dentex, pat it dry and salt it inside and out.
5. Lay the dentex on the potatoes, scatter the tomatoes and garlic around it, drizzle with the remaining oil and cook for another 15–18 minutes, until the flesh is white and comes away easily from the bone.
6. Serve the fish and potatoes with the pan juices spooned over.