Pesce Del Giorno Recipe

Prepare and season fish

Preheat the oven to 425°F (220°C). Rinse the fish inside and out under cold water and pat dry thoroughly with paper towels. Make two diagonal slashes on each side of the fish to allow marinade to penetrate.

In a small bowl combine 3 tablespoons olive oil, minced garlic, 2 tablespoons lemon juice, 1 tablespoon chopped rosemary, thyme (if using), 1 teaspoon sea salt, and 1 teaspoon black pepper. Mix to make a loose marinade.

Rub the marinade over the outside of the fish and into the cavity. If you like, place a few thin lemon slices and a sprig of rosemary inside the cavity. Allow to rest at room temperature for 10–15 minutes while you prepare the potatoes and vegetables.

Place the fish on a lightly oiled baking sheet or ovenproof dish lined with parchment. Drizzle a little additional olive oil over the top before roasting.

Toss and roast potatoes

While the oven preheats, place the halved/quartered potatoes in a medium bowl. Add 2 tablespoons olive oil, 1 tablespoon chopped rosemary, smashed garlic cloves, 1 teaspoon coarse sea salt, and 1/2 teaspoon black pepper. Toss to coat evenly.

Spread the potatoes in a single layer on a rimmed baking sheet or roasting pan, cut side down so they brown well. Roast on the middle rack of the preheated oven for 25–30 minutes, turning once halfway through, until golden brown and fork-tender.

If the potatoes finish before the fish, keep them warm at the lowest oven setting (about 200°F / 95°C) or loosely tent with foil.

Prepare and roast or steam vegetables

Toss trimmed vegetables in a bowl with 1 tablespoon olive oil, 1 teaspoon lemon zest, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. For tender-crisp vegetables like asparagus or broccolini, arrange them on a baking sheet in a single layer.

If roasting, place vegetables in the oven at 425°F (220°C) for 8–12 minutes (depending on type and thickness) until tender-crisp and slightly caramelized at the edges. If steaming, steam over simmering water for 4–6 minutes until just tender, then toss with lemon zest and finishing oil.

Remove vegetables from the oven or steamer and keep warm with the potatoes if needed.

Roast fish

Once the potatoes have about 12–15 minutes remaining, place the prepared fish in the oven on the middle rack. Roast whole fish at 425°F (220°C) for 12–18 minutes, depending on thickness — a good rule is 8–10 minutes per inch of thickness measured at the thickest part. The fish is done when the flesh is opaque, flakes easily with a fork, and registers 135–140°F (57–60°C) at the thickest spot.

If you prefer a lightly crisped skin, broil on high for 1–2 minutes at the end, watching closely to avoid burning.

Remove fish from oven and let rest for 2–3 minutes.

Transfer the fish to a warm serving platter. Arrange rosemary-roasted potatoes and organic vegetables alongside the fish. Drizzle the finishing 1 teaspoon olive oil over the fish and vegetables, sprinkle chopped parsley, and place lemon wedges on the platter. Serve immediately.