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Ingredients
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Main Ingredients
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Fish
Rinse the branzino under cold water and pat dry with paper towels. Season the inside and outside with salt and black pepper. Stuff the cavity with lemon slices and fresh thyme.
- 3
Prepare the Vegetables
Peel and cut the potatoes into bite-sized pieces. Toss the cauliflower florets in a bowl with 2 tablespoons of olive oil, salt, and pepper. Set aside.
Roasting
- 4
Arrange Ingredients on Baking Tray
On a large baking tray, spread out the potato pieces in a single layer. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Place the branzino on top of the potatoes and surround it with the cauliflower florets.
- 5
Add Capers
Sprinkle the capers over the fish and vegetables.
- 6
Roast in the Oven
Place the baking tray in the preheated oven and roast for about 25-30 minutes, or until the fish is cooked through and easily flakes with a fork, and the vegetables are tender.
Serving
- 7
Plate and Serve
Remove the tray from the oven. Carefully transfer the branzino to a serving platter, and arrange the roasted potatoes and cauliflower around it. Garnish with additional fresh herbs if desired and serve immediately.
