Baked Croaker

To prepare the baked croaker, first focus on the cleaning of the croaker. Make an incision along the belly, up to just below the head, remove the guts, and rinse under running water to eliminate all impurities. Scale with the appropriate tool or the back of a knife under running water. Cut away the ventral and dorsal fins 1. Make an oblique cut 2, just after the gills, starting from the back and connecting it to the cut on the belly. Score the tail and dorsal part of the fish following the spine 3. This way you will have obtained the first fillet, repeat the same process for the second fillet.

Remove any bones with tweezers 4. Cut the fillets into lozenges of about 6 oz each 5 and make 2-3 cuts on the skin 6.

Add salt to both sides of the fillets 7 and set aside until use. Peel the potatoes 8 and cube them 9.

Cut the onions into wedges 10. Gather the potatoes and onions in a bowl 11 and season with rosemary 12.

Add oil 13, salt, and pepper 14. Mix so that the seasoning coats all the vegetables well. Then place them on a baking sheet lined with parchment paper and bake in a preheated static oven at 400°F for 35 minutes. Remove the baking sheet from the oven and lay the croaker fillets on the vegetables 15. Return to the oven and bake for another 10 minutes under the same conditions. The fish should be golden, cooked but not dry.

Place the vegetables on the bottom of the serving plate, lay the croaker fillets on top 16. Finish with fresh marjoram 17. Your baked croaker is ready to be served 18.