Baked Fish With Potatoes & Rosemary – a delicious recipe with potatoes, olive oil, fresh rosemary, parsley, garlic, fleur de sel. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat to 400u00b0F
2
Place the potatoes in large baking dish, pour 2 tablespoons of the olive oil over them, add most of the rosemary & parsley (saving some for later), all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the dish in the preheated oven. After 20 minutes, turn the potatoes over and put back in the oven. Cook until the potatoes feel tender when tested with a fork, another 15 minutes or so.
3
Remove the dish from the oven. Push the potatoes to the sides, making room in the center for the fish fillets to lie flat.
4
Rinse and pat dry the fish fillets, laying them flat in the dish. Scatter the remaining parsley & rosemary over the fish, add salt and pepper, and the remaining 1 tablespoon of olive oil over the fillet. Return the dish to the oven and bake for 10-15 minutes, depending on how thick your fillets are.
336
kcal
Calories
11
g
Fat
52
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lb new baby potatoes, halved if needed, 3 tablespoons olive oil, fresh rosemary, fresh parsley, and more.
Yes, Baked Fish With Potatoes & Rosemary 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.
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