Whole Fish Roasted with Potatoes & Thyme-Recipe #3

I have been wanting to make this dish for a while now. Of course the day i choose to make it i had troubles finding some whole fish. I drove to a few markets with no success unless i wanted to put a order in and they could have it for me the following day. After hearing this it really made sense. There is not a high enough demand in smaller markets to carry whole fish for sale.
I came back home to make a few calls and ended up driving to Standard Market. On the phone the gentleman said they had some nice whole golden trout. I made this dish for two, so i purchased two fish gutted and deboned.
This dish is in my eyes a quick recipe, prep to cook to plate in about a hour. So please enjoy this recipe below, then put your own twist on it. Enjoy!!!

Whole Fish Roasted with Potatoes and Thyme
Serves: 2 people


Ingredients:

6 each medium sized yukon potatoes, quartered
1 each large white onion, large julienne
2 each shallots, quartered
3 each garlic, sliced
3 tablespoons extra virgin olive oil
6 each thyme sprigs
2 each Whole Golden Trout, gutted, deboned
1 lemon, half thinly sliced, the other half for squeezing
3 tablespoons chopped parsley
salt and pepper to taste


Method:

1. Preheat the oven to 425 degrees

2. In a bowl, toss the potatoes, onion, shallot, garlic and a tablespoon of the olive oil. Add 2 each rough chopped thyme sprigs and season with salt and pepper

3. Place in a baking dish and roast in the oven for about 20 minutes. You want the potatoes to be half done when removing pan from the oven to put fish in.

4. While the pan is in the oven prepare the fish by rubbing with olive oil, salt and pepper. Stuff the cavities with the lemon slices and and remaining thyme.

5. Still the potatoes when you remove them from the oven and push some of the potatoes to the side. Set the fish in the middle of the roasting pan.

6. Roast the fish in the oven for another 30 minutes until potatoes and fish are fully cooked.

7. Transfer the potatoes, onions and garlic to a large platter. Using a fork remove the skin from the fish very gently. Place the fish on top of the potatoes and onions.

8. Squeeze lemon juice over the dish, drizzle with a good quality extra virgin olive oil and garnish with the chopped parsley.