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Baked amberjack is a light, aromatic one-pan fish dinner where fresh amberjack fillet and potatoes roast together with garlic, rosemary, and lemon thyme. It's an easy weeknight main course that comes together in minimal time with bold Mediterranean flavors.
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To prepare the baked amberjack, first, take the already gutted fish and cut off the fins 1 . If you bought a non-gutted fish, you can refer to our guide " How to clean the greater amberjack ". Place the lemon slices 2 and the peeled garlic clove inside the belly of the amberjack 3 .
Add the sprigs of thyme and rosemary 4 , then salt the inside 5 and place the fish on a baking sheet lined with parchment paper 6 .
Move on to the potatoes: peel them 7 and slice them about 1/2 inch thick 8 . Gather the potatoes in a bowl and add the crushed garlic clove 9 .
Add also the sprigs of thyme and rosemary 10 , then season with olive oil 11 , salt, and pepper. Mix well 12 .
Place the potatoes around the amberjack 13 , then bake in a preheated static oven at 400°F for about 25-30 minutes. To check if it's cooked, you can insert the tines of a fork into the meatiest part of the fish: the flesh should appear opaque and flake easily. Once the cooking time is up, take it out of the oven and let it rest for a few minutes, then you can remove the skin 14 . Once skinned, proceed to fillet the fish 15 .
Plate the amberjack fillets on a bed of potatoes, then garnish with some fresh thyme leaves 16 , a grind of pepper, and a drizzle of raw olive oil 17 . Your baked amberjack is ready to be served 18 !
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 325°F oven for 8–10 minutes to avoid drying the fish.
Bake at 400°F (200°C) for 18–22 minutes, until the flesh is opaque and flakes easily with a fork. Exact time depends on fillet thickness.
Yes. Use halibut, sea bass, cod, or any firm white fish fillet of similar thickness. Cooking time may vary by density.
No. Leave the skin on for texture and nutrients. Cut into even 1-inch pieces so they cook at the same rate as the fish.
The flesh should be opaque throughout and separate easily into flakes when tested with a fork. Avoid overcooking or it will dry out.
Yes. Assemble on the baking sheet, cover, and refrigerate up to 4 hours before baking. Add 2–3 minutes to baking time if cooking cold.
