Whole roast fish with lemon and tarragon butter - delicious. magazine

Name: Whole roast fish with lemon and tarragon butter - delicious. magazine
Ingredients: 1kg white potatoes, such as maris piper or king edward, peeled and sliced into 1cm rounds; 2 lemons, sliced into 3-4mm thick rounds (ends discarded); 1 red onion, halved and thickly sliced; Bunch fresh tarragon; 4 garlic cloves, bashed but not peeled; 2 tbsp extra-virgin olive oil; Large (1.4kg) line-caught bream, sea bass or other sustainable white fish, scaled and gutted; Large knob of butter, softened; s2You’ll also need…; Large heavy-duty roasting dish/tray; compostable baking paper

www.deliciousmagazine.co.uk

A show-stopping whole roast fish dish which doesn't shy away from big bold flavours – think lemon, tarragon and lots of garlic.

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Ingredients

1kg white potatoes, such as maris piper or king edward, peeled and sliced into 1cm rounds
2 lemons, sliced into 3-4mm thick rounds (ends discarded)
1 red onion, halved and thickly sliced
Bunch fresh tarragon
4 garlic cloves, bashed but not peeled
2 tbsp extra-virgin olive oil
Large (1.4kg) line-caught bream, sea bass or other sustainable white fish, scaled and gutted
Large knob of butter, softened
s2You’ll also need…
Large heavy-duty roasting dish/tray; compostable baking paper