Baked Amberjack
"Baked umbrine is a light and fragrant fish main course, perfect to prepare directly with a side of potatoes! This baked umbrine recipe is an easy and quick option for a tasty and gluten-free dinner. Discover the aromatic flavor of this baked fish recipe, ideal for a Mediterranean diet."
Dietary Information
Servings:
- 1
To prepare the baked amberjack, first take the already gutted fish and cut off the fins 1. If you have bought a fish that has not been gutted, you can consult our card "How to clean amberjack". Insert the lemon slices 2 and the peeled clove of garlic into the belly of the amberjack 3.
- 2
Also add the sprigs of thyme and rosemary 4, then salt the inside 5 and place the fish on a baking sheet lined with parchment paper 6.
- 3
Move on to the potatoes: peel them 7 and cut them into slices about 1 cm thick 8. Collect the potatoes in a bowl and add the crushed clove of garlic 9.
- 4
Also add the sprigs of thyme and rosemary 10, then season with oil 11, salt and pepper. Mix well 12.
- 5
Arrange the potatoes around the amberjack 13, then bake in a preheated static oven at 200°C for about 25-30 minutes. To check the cooking, you can insert the prongs of a fork into the fleshy part of the fish: the pulp should be opaque and easily flake. After the cooking time, remove from the oven and let it rest for a few minutes, then you can remove the skin 14. Once peeled, proceed to fillet the fish 15.
- 6
Plate the amberjack fillets on the bed of potatoes, then garnish with fresh thyme leaves 16, a grind of pepper and a drizzle of raw oil 17. Your baked amberjack is ready to be served 18!
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