Baked Amberjack

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PRESENTATION

Baked amberjack is not only a healthy and light dish but also a delicious course for a dinner with special guests! Amberjack is a fish with lean, firm meat and a delicate flavor that is well-suited for various cooking methods. In this case, we have chosen to bake it whole with potatoes, a practical solution that allows you to optimize your time by preparing main course and side dish all at once. Moreover, this way the fish and potatoes will enhance each other's flavors for a result that is anything but bland and dry, also thanks to the addition of lemon, thyme, and rosemary which will make your baked amberjack irresistibly fragrant and aromatic!

Don't miss out on these tasty amberjack recipes:

INGREDIENTS

Amberjack fish 1.8 lbs (800 g) - (already gutted)
Lemons 2 slices
Garlic 1 clove
Rosemary 2 sprigs
Lemon thyme 2 sprigs
Fine salt to taste
For the potatoes
Potatoes 1.1 lbs (500 g)
Garlic 1 clove
Rosemary 2 sprigs
Lemon thyme 2 sprigs
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
For garnishing
Lemon thyme to taste
Extra virgin olive oil to taste
Black pepper to taste
Preparation

How to prepare Baked Amberjack

To prepare the baked amberjack, first, take the already gutted fish and cut off the fins 1. If you bought a non-gutted fish, you can refer to our guide "How to Clean Amberjack". Place the lemon slices 2 and the peeled garlic clove inside the belly of the amberjack 3.

Add the sprigs of thyme and rosemary 4, then salt the inside 5 and place the fish on a baking sheet lined with parchment paper 6.

Move on to the potatoes: peel them 7 and slice them about 1/2 inch thick 8. Gather the potatoes in a bowl and add the crushed garlic clove 9.

Add also the sprigs of thyme and rosemary 10, then season with olive oil 11, salt, and pepper. Mix well 12.

Place the potatoes around the amberjack 13, then bake in a preheated static oven at 400°F for about 25-30 minutes. To check if it's cooked, you can insert the tines of a fork into the meatiest part of the fish: the flesh should appear opaque and flake easily. Once the cooking time is up, take it out of the oven and let it rest for a few minutes, then you can remove the skin 14. Once skinned, proceed to fillet the fish 15.

Plate the amberjack fillets on a bed of potatoes, then garnish with some fresh thyme leaves 16, a grind of pepper, and a drizzle of raw olive oil 17. Your baked amberjack is ready to be served 18!

Storage

It is recommended to consume the baked amberjack fresh out of the oven. If necessary, you can store it in the refrigerator for one day in an airtight container.

Freezing is not recommended.

Tip

Lemon thyme pairs wonderfully with fish! However, if you can't find it, you can use regular thyme or substitute it with sage or wild fennel.

For the translation of some texts, artificial intelligence tools may have been used.