First, prepare the herbed oil (this will be brushed on the fish before going in the oven). In a bowl, add approximately 1/2 cup olive oil, 1 chopped sage leaf, 1 chopped rosemary branch, a pinch of dried thyme, and 1 finely minced garlic clove. Let stand for 1 hour so that the garlic and herbs infuse the oil.
Prepare the Fish
Rinse the fish clean, and remove any residue from the inside. Then, cut off the tail and fins at the base.
Rub the inside of the fish with salt and pepper.
Add the sage leaf.
Add the rosemary.
Add the lemon slice.
Add the whole garlic clove.
Prepare the Potatoes
Peel the potatoes and then slice them into about 1/4 inch thick rounds with a mandolin. Put the potato slices in a bowl with a finely chopped sage leaf, half of the rosemary branch, thyme, salt, pepper, red pepper flakes and a little olive oil. Mix everything together with your hands.
Cover the bottom of a sheet pan with olive oil, and then distribute the potatoes so that they are in a single layer covering the bottom of the pan. Place the fish on top of the potatoes.
Using a pastry brush, baste the fish with the herb & garlic olive oil mixture, reserving a few tablespoons of oil.
Bake the fish in a 350 degree oven for 40 minutes. Check every 10 minutes to ensure that the potatoes are not getting too dry or burned. If necessary, add some extra olive oil.
After about 30 minutes, baste the fish with the remaining olive oil. Pour half a glass of white wine over the fish. (If you have a convection oven, you can turn it on at this point).
The fish should be moist, flaky, tender & flavorful. Enjoy with a glass of white wine. Buon appetito!
We used fresh herbs, but feel free to use dried herbs instead.