Oven-Baked Meagre with Onion
Oven-baked meagre on a bed of potatoes and onion roasted with rosemary. Serves 4.
The potatoes and onion roast first and form a bed for the meagre, which is added near the end to help prevent it from drying out. The recipe is designed for a meagre weighing approximately 1.2 kg.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the meagre
Ask for the meagre to be cleaned, filleted and deboned; if needed, check that no bones remain. Set the fillets aside to add later.
Ready to continue when: The meagre is cleaned, filleted and has no noticeable bones.
30 min - 02
Arrange the vegetable base
Preheat the oven to 200 °C. Peel and cut the potatoes into cubes; cut the onions into wedges. Put both in an oven dish, add the oil and rosemary, and toss to distribute the seasoning.
Temperature: 200 °C / 392 °FReady to continue when: The potatoes and onions are spread in the dish and lightly coated with oil and rosemary.
- 03
Roast the potatoes and onions
Roast the dish of potatoes and onions for 35 minutes at 200 °C.
Temperature: 200 °C / 392 °FReady to continue when: The potatoes are tender when pierced and the onions are roasted.
35 min - 04
Add the meagre and finish baking
Remove the dish from the oven, place the meagre fillets over the vegetables and bake for a further 10 minutes at 200 °C. Check that it is done before serving.
Temperature: 200 °C / 392 °FReady to continue when: The meagre is cooked and golden, and its flesh separates easily.
10 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.