Baked White Fish with Tomatoes, Peppers & Potatoes

55 min · Easy · Serves 1

560 kcal per serving · 40g protein

White fish baked over thin potatoes, onion, sweet peppers and tomatoes until the vegetables are tender and the fish flakes.

Ingredients

• 150 g Potatoes, in 3 mm slices
• Onion, thinly sliced × ½
• Red bell pepper, in strips × 1
• 1 clove Garlic clove, thinly sliced
• 1½ tbsp Olive oil
• ½ 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 × ⅓
• 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 vegetable layer for 20–25 minutes, until the potato slices are nearly tender. Turn them once and add a splash of water if the edges become dry.

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 fish, lay it on the softened vegetables, drizzle with the remaining oil and add the lemon slices. Bake for 10–15 minutes, depending on thickness, until the fish is opaque, flakes easily and reaches 63°C.

5. Finish with parsley

   

   Remove the bay leaf. Spoon the soft vegetables and their juices onto warm plates, lift the fish onto them and add the chopped parsley. Keep the fish intact where possible, allowing a few natural flakes.

More to cook

• Fish Pie65 min
• Pork & Mushrooms in White Wine with Mashed Potatoes120 min
• Baked Chicken & Summer Vegetable Casserole70 min
• Bulgarian Lentil Soup55 min