Roasted Provencal Fish

This one-pan roasted fish recipe is a vibrant, rustic dish that brings the flavors of the South of France straight to the table. A whole fish roasts atop a bed of tender potatoes, sweet peppers, fragrant fennel, tomatoes, and Herbes de Provence to create a delicious meal. The Everyday Pan’s wide surface has plenty of room for even roasting, while the enameled cast iron ensures that the vegetables caramelize and the fish stays moist. Delicately seasoned and finished with a splash of vinegar, a squeeze of lemon and fresh parsley, it’s a simple and elegant recipe ideal for a weeknight dinner yet impressive enough for a dinner party.

3/4 pound small Yukon gold potatoes, cut into 1-inch pieces

1 yellow onion, halved and sliced

1 medium fennel bulb, peeled and sliced

1 yellow or red bell pepper, diced

1 (14.5-ounce) can diced tomatoes

5 cloves garlic, minced or pressed

1/2 cup extra virgin olive oil, divided

2 tablespoons Herbes de Provence

2 teaspoons Kosher salt, plus additional for seasoning the fish

1 teaspoon freshly ground black pepper, plus additional for seasoning the fish

1 (about 2-pounds) whole fish, cleaned, such as snapper, branzino or trout

1 lemon, half thinly sliced and half cut into wedges

5-8 fresh thyme sprigs

2 tablespoons sherry or champagne vinegar

Fresh flat-leaf parsley, chopped

Preheat oven to 375°F.

Place potatoes, onion, fennel, bell pepper, diced tomatoes and garlic in an Everyday Pan or large sauté pan. Drizzle with half of the olive oil (1/4 cup), and add the Herbes de Provence, 2 teaspoons salt and 1 teaspoon pepper. Toss to coat the vegetables with the oil and herbs. Place pan in preheated oven and roast until potatoes are fork tender and cooked through, about 40 minutes.

Meanwhile, pat fish dry with a paper towel. Cut shallow diagonal slits into the skin on both sides. Season the fish all over with salt and pepper, including inside the cavity. Place a few lemon slices and the thyme sprigs inside the fish cavity and set aside until vegetables are done.

Once the vegetables are cooked, remove pan from the oven. Drizzle the vinegar over the vegetables and stir to combine. Place the whole fish on top of the vegetables and drizzle the remaining 1/4 cup olive oil over the fish.

Place the pan back in the oven, and roast until the fish is cooked through, opaque, and easily flakes with a fork, about 20-25 minutes depending on the size of the fish. Remove pan from the oven and carefully move fish to a cutting board. Remove bones and skin and cut into individual portions. Serve the fish along with the roasted vegetables and garnish with the lemon wedges and fresh parsley.