Baked white croaker with potatoes and red onion

• 1 white croaker, about 4.4 lbs (2 kg), gutted and scaled
• 6 medium potatoes, peeled and cubed (4 cups / 900 g)
• 3 red onions, cut into wedges (2 cups / 450 g)
• 3-4 sprigs of fresh rosemary
• Fresh marjoram to taste
• Extra virgin olive oil to taste
• Salt and pepper to taste

1. Preheat the oven to 400°F (200°C).
2. Prepare the fish: If the white croaker hasn’t been cleaned, gut and scale the fish. Rinse under cold running water and pat dry with paper towels. Fillet the fish and remove any bones. Cut the fillets into portions of about 6 oz (180 g) each. Make two small cuts in the skin and lightly season with salt.
3. Prepare the vegetables: Place the cubed potatoes and red onion wedges in a bowl. Toss with extra virgin olive oil, salt, pepper, and a few rosemary leaves.
4. Bake the vegetables: Spread the vegetables evenly on a baking tray and roast in the oven for 15 minutes.
5. Add the fish: Remove the tray from the oven. Place the white croaker fillets on top of the vegetables and return to the oven for another 10 minutes.
6. Check for doneness: Ensure the fish is cooked through by checking that it flakes easily with a fork.
7. Serve: Serve the baked white croaker with the roasted potatoes and onions, garnishing with fresh marjoram.

Enjoy your meal!