Oven-Baked Fish

• 2 fish Black porgy (or your favorite fish)
• 1 there is no set standard. use whatever you have on hand, or whatever you like. Herbs Enough for 2 fish
• 9 twigs of each Rosemary, thyme, dill
• 9 leaves Sage
• 6 leaves Bay leaf, lemon balm (mint)
• 3 whole Garlic
• 1 lots Salt and pepper
• 4 tbsp Olive oil
• 1 large Potato
• 1/2 Carrot
• 4 Young corn
• 6 Cherry tomatoes
• 1 Olive oil
• 6 pea-sized drops Garlic paste
• 4 pea-sized drops Anchovie paste (or filets)
• 1 Pepper

1. Prepping the fish: Gut the fish and descale, and cleanly wash the blood.
2. Season with salt and let sit for 15 minutes.
3. Thoroughly wipe dry.
4. Prepping the veggies: Cut into large bite-sized pieces, pat dry, and place into a bowl with to marinate for about 15 minutes.
5. Soak the carrots and potatoes in water first.
6. Divide the herbs into two equal portions for each fish.
7. Divide each portion in half again, for the insides of the fish and to garnish on top.
8. Coat a cookie sheet with olive oil, and line up all of the veggies except for the tomatoes.
9. Place the fish on top, and spread the herbs out on top.
10. Bake on the bottom rack (without preheating), at 570F/300C for 25 minutes.
11. Put the tomatoes in and bake for an additional 5 minutes.
12. It is done.

black porgy, there, rosemary, bay leaf, garlic, salt, olive oil, potato, carrot, corn, tomatoes, olive oil, garlic, paste, pepper

Taken from cookpad.com/us/recipes/155008-oven-baked-fish (may not work)