Roasted flat fish with garlic and rosemary

Name: Roasted flat fish with garlic and rosemary
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 10 rosemary sprigs (substitute unsprayed pine tree sprigs, if available), 4 cut in half; 2 tbs extra virgin olive oil; 1.5kg whole flat fish (sole, flounder or brill), cleaned, fins trimmed; 8 garlic cloves, halved; 1 lemon, thinly sliced

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15m

40m

Roasted flat fish with garlic and rosemary

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Dec 03, 2017

Nothing says wow like a whole-roasted fish bring brought to the dining table.

10 rosemary sprigs (substitute unsprayed pine tree sprigs, if available), 4 cut in half
2 tbs extra virgin olive oil
1.5kg whole flat fish (sole, flounder or brill), cleaned, fins trimmed
8 garlic cloves, halved
1 lemon, thinly sliced

Method

1.

Preheat the oven to 180°C.
2.

Arrange whole rosemary sprigs over the base of a roasting pan large enough to lie the fish flat, then drizzle with 1 tbs oil. Place fish on rosemary. Make 8 scores in the skin of the fish, and tuck garlic and halved rosemary sprigs into scores.
3.

Drizzle fish with remaining 1 tbs oil, then layer lemon slices on top. Cover tray with foil and roast fish, removing foil after 20 minutes, for 30-40 minutes or until cooked through. Transfer to a serving dish or serve straight from the pan.