Dinner: Baked Whole Fish with Potatoes and Lemon

Recipe by /contributors/rosita-missoni This recipe comes from Rosita Missoni's Sardinian fish merchant, who recommends using a large flat white fish such as turbot, fluke, or halibut. You can substitute a firm-fleshed round fish such as branzino or black

This recipe includes superfoods such as:

Lemon

Health benefits of Baked Whole Fish with Potatoes and Lemon

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

4 1/2 pounds new potatoes, very thinly sliced
9 tablespoons extra-virgin olive oil, divided
Fine sea salt and freshly ground black pepper
3 lemons, thinly sliced
1/2 cup coarsely chopped fresh flat-leaf parsley
1 whole 6-pound turbot, fluke, or halibut or six 1-pound branzino
6-8 fresh or dried bay leaves

Instructions

Preheat oven to 400 °F. Put potatoes in a large bowl. Drizzle with 4 tablespoons oil and toss to coat. Season with salt and pepper. Line a large rimmed baking sheet with parchment paper and grease parchment with 1 tablespoon oil. Layer potato slices evenly on parchment; season with salt and pepper. (If using a smaller fish, such as branzino, par-cook the potatoes in the oven for 15 minutes now.) Arrange half of the lemon slices over potatoes and sprinkle with parsley.
Set fish over potatoes and rub with 2 tablespoons oil; season skin and cavity with salt and pepper. Top with remaining lemon slices and arrange bay leaves over fish. Drizzle with remaining oil. Bake until fish is just cooked through, 40-60 minutes (depending on size). Using a butter knife or metal spatula, flake flesh off the bone and serve immediately.