Loup de Mer with Rosemary Potatoes - Whole Fish (Updated v2)

 

Preparation time around 90 minutes!

Preparation You'll need: A casserole dish A pan
Ingredients (for 2 people) 2 whole Loup de Mer (together at least 600 g) If you bought fillets, you'll find the right recipe here. 8 to 12 small potatoes (approx. 400 to 500 g) 1 large red onion Around 6 twigs of rosemary approx. 15 black olives 8 to 10 small tomatoes (approx. 400 to 500 g) 1 lemon to squeeze at the table Coarse black pepper, salt Additional ingredients (if available) approx. 1 kg fresh chard and 4 to 6 cloves of garlic
The potatoes and tomatoes Check that there is white wine in the fridge! Peel 400-500 g potatoes and quarter them lengthwise. Cut 1 large red onion into coarse cubes. Fry them in a large pan together with the potato pieces and some basic olive oil until they turn brown (approx. 5 minutes) - in the meantime you can peel the tomatoes (only if they are large tomatoes with thick skin) and cut them into small pieces. Chop the rosemary needles coarsely and add them, together with the tomatoes, to the potatoes, add salt and pepper, mix well. Place in the oven dish and place in the oven at 180℃.
The fish (you can start with this about 25 minutes later). Wash the fish, scale it, pepper and salt the inside. Sear on both sides in the pan and set aside. Once the potatoes have been in the oven for a total of 35 minutes, add the olives and stir again. Put the fish on top and cook the whole dish for another 25 to 30 minutes at 180℃.
The chard Cut the green leaves from the stems. Blanch in saltwater until the leaves are getting soft. Then sauté in a pan with a good deal of good olive oil and 4 to 6 cloves of garlic until the leaves just wilt. This doesn't take long, and you shouldn't overcook them. It should look like spinach, actually.
Fillet the fish Then remove the fish again and fillet it. You will surely need another 5 minutes for that, you may leave the potatoes (if needed, depending on the size) in the oven. Then serve the fish with the potatoes.