Baked White Fish with Tomatoes, Peppers & Potatoes

57 min · Easy · Serves 1

560 kcal per serving · 40g protein

Plakia is the Black Sea way of baking fish: on a bed of potatoes, onion and sweet pepper that roast first, then tomatoes, then the fish on top for the final few minutes so it cannot dry out. The vegetables cook in olive oil and paprika and end up soft, jammy and soaked in fish juices. It is a complete dinner from one baking dish.

Ingredients

• 150 g Potatoes, in 3 mm slices
• Onion, thinly sliced × 1
• Red bell pepper, in strips × 1
• 1 clove Garlic clove, thinly sliced
• 1.5 tbsp Olive oil
• 0.5 tsp Sweet paprika
• 3 g Salt
• 150 g Chopped canned tomatoes
• 1 leaf Bay leaf
• 170 g White fish fillet (hake, cod or pollock)
• 0.5 g Black pepper
• Lemon, in thin slices × 1
• 6 g Fresh parsley, chopped

Method

1. Dress the vegetable bed

   

   Heat the oven to 200°C (180°C fan). In a baking dish, toss the potato slices, sliced onion, red pepper strips and sliced garlic with two-thirds of the olive oil, the paprika and two-thirds of the salt, then spread them out evenly.

2. Roast the vegetables

   

   Roast the vegetables for 20 minutes, until the potato slices are almost tender and the onion has softened.

3. Add the tomatoes

   

   Pour the chopped tomatoes over the vegetables, tuck in the bay leaf, stir gently and roast for 10 minutes more, until the tomatoes are bubbling.

4. Bake the fish on top

   

   Season the white fish fillet with the remaining salt and the black pepper, lay the fish on the vegetables, drizzle with the remaining olive oil, top with the lemon slices and bake for 12 minutes, until the fish is opaque and flakes when pressed with a fork.

5. Finish with parsley

   

   Remove the bay leaf, scatter the chopped parsley over the dish and serve the fish with the vegetables and all the juices from the dish.