Tomato Topped Fish And Potato Bake Recipe

Name: Tomato Topped Fish And Potato Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 4 potatoes, peeled and thinly sliced (about 1 1/2 lbs); 1/2 medium onion, thinly sliced; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 tomatoes, seeded and finely chopped; 2 cloves garlic, smashed; 2 tablespoons fresh parsley, chopped; 1 1/2 lbs white fish fillets (cod,halibut or haddock); 1/2 teaspoon fennel seeds, lightly crushed or 1/2 teaspoon dried oregano

Servings: persons

1
Spread 2 tablespoons of the oil in a large cast iron or ovenproof frypan.
2
Layer potatoes, onion and half each of the salt and pepper in pan; sprinkle with 1 tablespoon of the remaining oil.
3
Heat over high heat until sizzling, about 2 minutes.
4
Reduce heat to medium; cover and cook for 12 minutes.
5
Meanwhile, in bowl, mix together tomatoes, garlic, parsley and remaining oil, salt and pepper; set aside.
6
Remove pan from heat.
7
Arrange fish over potatoes; top with tomato mixture.
8
Sprinkle with fennel seeds or oregano.
9
Bake in 450f degree oven until fish flakes easily when tested, about 12 minutes.

229

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: 1/4 cup extra virgin olive oil, 4 potatoes, peeled and thinly sliced (about 1 1/2 lbs), 1/2 medium onion, thinly sliced, 1/2 teaspoon salt, and more.

Yes, Tomato Topped Fish And Potato Bake 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!

Tomato Topped Fish And Potato Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions