Claypot Fish and Potatoes Recipe

Name: Claypot Fish and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Yukon potatoes, sliced into 1/4-inch slices; Salt and freshly ground pepper; 1/4 cup olive oil, plus extra for greasing dish and brushing on lemons; 3/4 pound white fish fillets, such as cod, flounder or tilapia; 4 cloves garlic, minced; 2 teaspoons minced fresh thyme; 1/2 lemon, juiced; 1 yellow onion, sliced; 3 Roma tomatoes, thickly sliced; 1/2 cup good quality black olives, pitted and lightly crushed and sliced in half; 1 lemon, quartered; Special Equipment: 15 1/2-by-7 1/2-inch terracotta cazuela (baking dish)

Servings: persons

3 Yukon potatoes, sliced into 1/4-inch slices
Salt and freshly ground pepper
1/4 cup olive oil, plus extra for greasing dish and brushing on lemons
3/4 pound white fish fillets, such as cod, flounder or tilapia
4 cloves garlic, minced
2 teaspoons minced fresh thyme
1/2 lemon, juiced
1 yellow onion, sliced
3 Roma tomatoes, thickly sliced
1/2 cup good quality black olives, pitted and lightly crushed and sliced in half
1 lemon, quartered
Special Equipment: 15 1/2-by-7 1/2-inch terracotta cazuela (baking dish)

1
Preheat the oven to 375 degrees F.
2
Boil the potato slices in salted water until they are not quite completely cooked, about 5 minutes.
3
Drain and set aside.
4
Grease a claypot or baking dish with the olive oil and place the fish in the dish.
5
In a medium bowl, whisk together the 1/4 cup olive oil, garlic, thyme, lemon, salt, and pepper.
6
Add the onion, tomatoes, olives, and potatoes.
7
Toss gently to coat.
8
Pour the vinaigrette and vegetables over the fish.
9
Bake in oven until fish is cooked through, about 15 minutes.
10
Meanwhile, brush the exposed lemon quarters with a little olive oil, and in a small grill pan, grill the quartered lemon sections just to give a hint of charred color.
11
Serve the fish with grilled lemon wedges.

232

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 12 ingredients. The key ingredients include: 3 Yukon potatoes, sliced into 1/4-inch slices, Salt and freshly ground pepper, 1/4 cup olive oil, plus extra for greasing dish and brushing on lemons, 3/4 pound white fish fillets, such as cod, flounder or tilapia, and more.

Yes, Claypot Fish and 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.

Claypot Fish and Potatoes

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