Baked Fish With Roasted Potatoes, Tomatoes, And Sal

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.

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 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.

That's it — enjoy your meal!

Baked Fish With Roasted Potatoes, Tomatoes, And Salmoriglio Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions