WHAT YOU NEED
2 kG whole fish hammour (request to have it filet)
3 garlic cloves, minced
1/3 cup olive oil
Salt
4-6 rosemary sprigs
3 small potatoes
2 lemons, sliced
INSTRUCTIONS
Peel the potatoes and cut to circle slices. Place them at the bottom of the pyrex. Place on top the fish filet (after cleaning it with water and vinegar). On the side, mix the minced garlic with olive oil and salt. Rub each side of the fish with the garlic mixture. Place on top the rosemary sprigs, and on top the lemon slices. Place in a pre-heated oven at 180°C (needs around 45 minutes – 1 hour). Enjoy and Bon Appétit!
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