Roast Whiting with Potatoes and Broccoli

Roasting whole fish is a great way to keep the fish moist. Just make sure that you don’t over-cook the fish by checking on it frequently during the end of cooking, and pulling it out a little sooner than you think. To ensure you have good fish, look for clean, bright eyes, and no smell or sliminess, and use it asap.

  • 2-3 Tbps peanut oil
  • 8 russet potatoes
  • corn starch
  • 1 Tbsp dried rosemary
  • 2 heads broccoli
  • 3 cloves garlic
  • 4 whole whiting
  • red pepper flakes
  • 1 Tbsp butter

Preheat the oven to 425 degrees. PutĀ 2-3 Tbps peanut oil in a deep roasting pan, and put it in the oven to heat up. Peel 8 russet potatoes and cut into large chunks. Put in a pot with a big pinch of salt, and cover with 1 inch of cold water. Bring to a boil and cook for 15-20 minutes, or until the edges are just starting to crumble. Drain the potatoes and let cool and dry. Set another pot of water on to boil, with a couple of large pinches of salt. Sprinkle some corn starch on the potatoes and toss to coat. Put the potatoes in the hot roasting pan and toss carefully to coat in the hot oil. Cook in the oven for ~45 minutes, or until the outside of the potatoes are crispy and browned. Turn every 10-15 minutes, and add 1 Tbsp dried rosemary during the last 15 minutes. Meanwhile trim and cut 2 heads broccoli into florets with long stalk sections. Peel the outer skin off the stalk to ensure they are tender and tasty. When the second pot of water is boiling, work in multiple batches to blanch the broccoli for 2-3 minutes, until the broccoli is tender but still slightly crunchy. When cooked, remove the broccoli and put in a big bowl of ice-water. Drain in a colander and set aside on paper towels to dry for later. Make sure you dry out the florets, as they will hold onto lots of water. Cut 3 cloves garlic in half and slice thinly. Clean, dry, and salt 4 whole whiting fish, and put on parchment paperĀ on a roasting pan. When the potatoes are almost done, roast the fish in the oven for 10-15 minutes, or until the fish is almost cooked. Cover with aluminum foil while you finish the broccoli. Heat some oil in a saute pan and toss in the garlic. Cook the garlic for a minute or so, then add the broccoli and a large pinch of red pepper flakes. When the broccoli is hot, turn off the heat and melt 1 Tbsp butter into the pan.

To serve, plate the potatoes and broccoli, then add a roast fish to the top, with or without the head.

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