Baked Fish With Roasted Potatoes, Tomatoes, And Salmoriglio Sauce Recipe

Name: Baked Fish With Roasted Potatoes, Tomatoes, And Salmoriglio Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups peeled red potatoes, cut into 1/8-inch slices (about 2 pounds); 4 cups thinly sliced fennel bulb (about 2 small bulbs); 1 tablespoon olive oil, divided; 3/4 teaspoon kosher salt, divided; 1/2 teaspoon black pepper, divided; 1 teaspoon fennel seeds; 3 garlic cloves, minced; 3/4 cup dry white wine; 6 tablespoons chopped fresh flat-leaf parsley, divided; 1 tablespoon grated orange rind; 1 1/2 teaspoons dried oregano; 1 (28-ounce) can whole tomatoes, drained and chopped; 6 (6-ounce) sea bass fillets or other firm white fish fillets; Lemon rind strips (optional)

Servings: persons

6 cups peeled red potatoes, cut into 1/8-inch slices (about 2 pounds)
4 cups thinly sliced fennel bulb (about 2 small bulbs)
1 tablespoon olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon fennel seeds
3 garlic cloves, minced
3/4 cup dry white wine
6 tablespoons chopped fresh flat-leaf parsley, divided
1 tablespoon grated orange rind
1 1/2 teaspoons dried oregano
1 (28-ounce) can whole tomatoes, drained and chopped
6 (6-ounce) sea bass fillets or other firm white fish fillets
Lemon rind strips (optional)

1
Preheat oven to 450u00b0.
2
Combine the potatoes, sliced fennel, 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 13 x 9-inch baking dish; toss gently to coat. Bake at 450u00b0 for 30 minutes.
3
Heat 1 teaspoon oil in a medium nonstick skillet. Add fennel seeds and garlic; saute 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, wine, 4 tablespoons parsley, orange rind, oregano, and tomatoes; bring to a boil. Reduce heat; simmer 8 minutes.
4
Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange fillets over potato mixture; spread tomato mixture over fillets. Bake at 450u00b0 for 20 minutes or until the fish flakes easily when tested with a fork. Sprinkle with 2 tablespoons parsley; garnish with lemon rind strips, if desired. Serve with Salmoriglio Sauce.
5
(Totals include Salmoriglio Sauce)

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 14 ingredients. The key ingredients include: 6 cups peeled red potatoes, cut into 1/8-inch slices (about 2 pounds), 4 cups thinly sliced fennel bulb (about 2 small bulbs), 1 tablespoon olive oil, divided, 3/4 teaspoon kosher salt, divided, and more.

Yes, Baked Fish With Roasted Potatoes, Tomatoes, And Salmoriglio Sauce 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.

Baked Fish With Roasted Potatoes, Tomatoes, And Salmoriglio Sauce

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