Baked Fish Fillets With Roasted Potatoes Recipe

Name: Baked Fish Fillets With Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium potatoes, cut into 1/4 inch-thick slices; 1/2 cup reduced sodium chicken stock; 9 oz cherry tomatoes, halved; 1 cup drained roasted red pepper, coarsely chopped; 2 tbsp lemon juice; 2 tbsp finely chopped pitted black olives; 1/4 cup finely chopped flat-leaf parsley; 1/4 tsp red pepper flakes (optional); 4 None firm white fish fillets (4-5 oz each); 1 None lemon, cut into wedges

Servings: persons

1
Preheat the oven to 350u00b0F. Place potatoes, in a single layer, in a lightly oiled baking dish. Pour stock over potatoes. Bake, uncovered, for 30 mins or until liquid is almost absorbed.
2
For the tomato salsa, place tomatoes on a baking pan lined with parchment paper. Bake alongside potatoes about 15 mins or until softened. Cool for 5 mins. Combine tomato, red pepper, lemon juice, olives and parsley in a medium bowl.
3
Increase oven temperature to 450u00b0F. Remove potatoes from oven; sprinkle with red pepper flakes, if using. Return potatoes to oven. Place fish on a baking pan lined with parchment paper.
4
Bake fish and potato for 15 mins, or until potatoes are lightly browned and fish is cooked. Serve fish with salsa, potatoes and lemon wedges.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 medium potatoes, cut into 1/4 inch-thick slices, 1/2 cup reduced sodium chicken stock, 9 oz cherry tomatoes, halved, 1 cup drained roasted red pepper, coarsely chopped, and more.

Yes, Baked Fish Fillets With Roasted Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Fish Fillets With Roasted Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions