Mediterranean · PANTRYHOP RECIPE
Fish Bake with Tomatoes and Potatoes
45 minutes · 4 servings · omnivore
Inspired by simple Mediterranean fish-and-potato bakes found in many coastal home kitchens.
Ingredients
Check you have the quantities below.
- 1 1/2 pounds white fish fillets
- 1 1/2 pounds potatoes, thinly sliced
- 3 tomatoes, sliced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- for serving lemon wedges
Let’s make it
- Heat the oven to 200 C/400 F. Toss the potatoes with 1 tablespoon olive oil, half the garlic, half the salt, and half the pepper.
- Spread the potatoes in a baking dish and bake 20 minutes. Add the tomatoes, remaining garlic, oregano, and the fish on top.
- Drizzle with the remaining oil and season lightly. Bake 12 to 15 minutes more, until the fish reaches 63 C/145 F and flakes easily.
- Serve with lemon wedges.
Check the fish carefully for bones and break it into small pieces for children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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