Baked fish with potatoes

Fresh river fish has a sweetish pleasant taste and tender meat. If the presence of small bones confuses, you can replace the river carp with a less bony marine fish, such as dorado. The recipe for baked fish with potatoes is simple, the fish is cooked quickly. And it turns out both delicious and festively beautiful.

Ingredients

• carp 1.5 kg
• garlic powder 1 tsp
• rosemary 2 pcs.
• salt 1 tsp
• potatoes 3 pcs.
• vegetable oil 3 tablespoons

Directions

1. Prepare food.
2. Grate potatoes into thin slices. Season with salt, add ground garlic and vegetable oil. Mix.
3. Gut the fresh fish, removing the intestines and gills. Rinse and dry with a paper towel. On the one hand, remove the skin along with the scales. Leave the skin on the other side, removing scales. Salt the fish and sprinkle with vegetable oil. Put rosemary sprigs into the belly.
4. Place the fish, skin side down, on a baking sheet lined with parchment paper. Put potato slices on the skinless side, imitating the pattern of fish scales. Sprinkle with vegetable oil on top and send to an oven preheated to 200 degrees, bake for 30 minutes. For a more ruddy potato layer, turn on the grill for 5 minutes.