Roasted Faskar with Rosmary Potatoes [1]

For the fish

2 x 1 lb. Faskar, cleaned, head and fins removed

Salt and freshly ground black pepper

1 lemon, sliced

Handful of flat leaf parsley, whole

2 Bay leaves

2 cloves garlic, smashed

For the Rosemary potato wedges

2 medium potatoes, cut into 8 wedges

1/2 tsp dried rosemary

Salt and freshly ground black pepper

Olive oil

For the Yoghurt-cucumber salsa

English cucumber, diced

2 oz. yoghurt

2 small pickled chillies, finely chopped

1/2 tsp dried mint

1

Preheat oven to 220C
2

Place Faskar in a roasting pan and season inside and out with salt and black pepper
3

Stuff each fish with parsley, bay leaves and garlic. Place lemon slices inside and at the bottom of the fish
4

Toss potato wedges in a bowl with rosemary and olive oil
5

Season with salt and black pepper. Place the potato wedges with juices around and in between the fish
6

Cover with foil and roast for 20 minutes, thereafter remove the foil and roast for a approx. 40 minutes until the fish and potatoes are golden brown
7

In the meantime, combine all ingredients for the Yoghurt-cucumber salsa in a bowl and chill
8

Serve Faskar on a platter with potato wedges seasonal vegetables and salsa.
9

<em>Thanks to Choose Wisely for this recipe</em>

Cooks Note