Tasty Fish Bake with tomatoes and potatoes
Despite my daughter's cries that "we always eat fish" this was a winner in my household.
This light and nutritious fish bake is great for any day of the week. You can even make it in advance and just warm it up when you come back tired from your long working day.
For many Mediterranean countries this is a classic way of cooking fish. Tomatoes and olives add a great deal of flavour and the potatoes help in making it more of a complete meal.
Make sure you don't overcook the fish. Serve it with salad or steamed vegetables.
- Prep Time : 20 minutes
- Cook Time : 40 minutes
Ingredients
- white fish - 4 fillets
- potatoes - 500g/18oz
- chopped tomatoes - 1 tin (400 g / 14oz/ 2+ half cups) or 3 large fresh tomatoes
- olive oil
- salt and pepper
- chopped flat-leaf parsley - 2 tbsp
- white wine - a dash
- flour - to coat
- green olives - a handful
- rosemary - 1 stick
Instructions
Peel and wash your potatoes, slice them into thick slices and put them in a pot covered with salty cold water. Bring to the boil and cook for 20 minutes then drain.
In a pan heat 4 tbsp of olive oil, add your potato slices, sprinkle them with chopped rosemary and continue cooking them on both sides for about 10 minutes until soft.
Sprinkle some salt on your fish and coat it with the flour.
In a large pan add 2 tbsp of olive oil and cook the fish for a minute on both sides with a splash of white wine.
Remove the fish and put it aside in a warm place. Add the chopped tomatoes, the olives, 2 tbsp of olive oil to the pan and cook for 5 minutes. Season with salt and pepper.
Add the fish and the potatoes to the pan and continue cooking it for about 8 minutes or until the fish is soft.
Serve with chopped parsley and a drizzle of olive oil.
What a lovely combination of flavours!
I am entering this to "Credit Crunch Munch" hosted this month by the lovely "Baking Queen" a challenge created by Fuss Free Flavours and Camilla from Fab Food 4 All.
Also as the fish was fished in the UK this is going to "Shop Local" hosted by Elizabeth.
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What a delicious fish bake, I will definitely be trying this out myself! 🙂
Thanks for entering #creditcrunchmunch.
Love the sound of this for a healthy midweek dinner.
This looks so fresh and droolworthy!
Dear Alida,
I had to laugh when you said that your daughter cried out, “We always eat fish!” I used to say this to my mom sometimes as she used to make fish a lot. When I was growing up we had that rule from the church that there was no meat on Friday’s…and it lasted all year not just at Lent time…But I love fish and it good for you. I also remember my grandmother making something very similar to this dish. It is delicious and fabulous flavors… Great job and recipe..Thanks for sharing..Have a great day!
Dottie 🙂
Che buono preparato così in umido con le patate, è molto gustoso, perfetto per far mangiare il pesce ai piccoli! Un abbraccio!
I make a very similar fish stew but I love your recipe that includes olives and rosemary – that’s a lot more flavoursome. I’m already converted and I’ll be giving my old recipe a long rest. This one’s a winner! Grazie.
Anche questo tuo piattino è molto invitante e gustoso, sei bravissima!!!!
Dear Alida, A perfect and healthy meal. xoxo Catherine
Fresh fish with potatoes and a lovely tomato sauce is such a fantastic meal! Seeing this is reminding me how long it is since I made anything like it. Delicious!!!! Thanks for sharing this…. I will have to make some soon!!
Gorgeous chicken dish which I know my family would love. Thank you for entering #CreditCrunchMunch:-)
Fillets of frozen white fish are so frugal, but do need careful handling to be tasty. Thanks so much for linking this lovely recipe up to #creditcrunchmunch
Cooked this tonight and it was delicious. I didn’t cut the potatoes thick enough and I used frozen haddock fillets which always tend to be watery and lose their firmness – even though I forgot the splash of white wine, we both enjoyed our meal. Sadly our tomatoes are still green, so lots of green tomato chutney to make! The next time I make this, it will all be from fresh ingredients!
I almost forgot about this! I used to make it some time ago and almost on a weekly basis as it is quite a light meal. Great that you tried it. I think this year we haven’t had enough sun for the tomatoes to ripen properly. I usually buy the ones from the Isle of White which seem to be quite sweet. Anyway back on spinach, leeks and cauliflowers now… love them though! All the best. x
Me again!!! I cooked this again for the second time using whiting, only changing the flour for rice flour and added a tablespoon of lemon juice – oh and I remembered the splash of wine this timeSuccess! Phil really enjoyed it! Thanks for the recipe – a real winner and inexpensive. I’m trying buckwheat crepe rolls with ham and spinach tonight. Will let you know how I got on. I seem to be having a “love affair” with My Little Italian Kitchen this week! Love Sxxx
I love the Mediterranean touch you gave this dish. We have a lot of fresh fish here in Santa Cruz and I always enjoy new recipes. Thank you!