1277. Greek Roast Fish with Vegetables

What an instant hit! So easy and delicious, there's no way any one can complain that fish is difficult to cook. In this case, whole sea bass is roasted on a bed of mixed vegetables (potatoes, carrots, cherry tomatoes, onions and garlic), which in themselves are caramelized almost to being a confit, making a great side dish as well.
Huge Greek flavors exude everywhere: lemon and oregano galore. While the dish is great on its own, the flavor profile just explodes with the sauce. Nothing fancy; barely more them lemon and olive oil blended up.

Ingredients:

4 sea basses (350-400g each)
2 onions, sliced
3 cloves garlic, sliced
1 kg potatoes, ring sliced thinly
300g carrots, sliced thinly
250g cherry tomatoes, halved
salt & pepper
1 tbsp oregano
1/2 cup extra virgin olive oil
1/2 cup lemon juice

Extra salt, pepper, oregano and rosemary for the fish

For the sauce:
1/4 cup olive oil
1/4 cup lemon juice
2 tsp oregano
1 tsp salt

Method:

Fish should be gutted and scaled, and left whole. Rinse and pat dry.
Rub the fish inside and out with salt, pepper, oregano, and olive oil. Stuff the cavity with fresh herbs and refrigerate until needed.
Preheat the oven to 400F.
Put all the vegetables in a large baking pan and season with salt, pepper and oregano.
Add the olive oil, lemon juice. Toss to coat then bake them for 45 minutes.
Add the fish on top of the vegetables and bake for 25 more minutes.
Serve hot. To eat, Remove the head and bones and drizzle some sauce on top.
To make the sauce, blend all sauce ingredients together.

صحة و عافية