Tray-Baked Provenal Fish and Potatoes
Photography Aaron McLean.
It may be winter but this baked fish recipe sings with the warm flavours of the Mediterranean.
Serves: 4-6
INGREDIENTS
600 grams firm white fish fillets (I used monkfish)
1 kilogram Agria potatoes, peeled and sliced 1cm thick
2 tablespoons olive oil
1 small red onion, sliced thinly
1 x 400 gram tin cherry tomatoes
½ cup white wine
2 cloves garlic, crushed
2 tablespoons capers
pinch chilli flakes
1 cup large black olives
small handful thyme sprigs
2 tablespoons chopped flat-leaf parsley
sea salt and freshly ground pepper
large shallow lipped baking tray, approximately 40 x 26cm, lined with baking paper
METHOD
Preheat the oven to 200°C.
Cook the potatoes in boiling salted water until just tender then drain well. Brush the baking paper with 1 tablespoon of oil and sprinkle with salt and pepper. Tip in the potatoes and spread evenly. Don’t worry if they break up. Cut the fish fillets into shorter pieces and place over the potatoes. Drizzle the remaining oil over the fish and season.
Combine all the remaining ingredients except the parsley in a bowl and season. Spoon this evenly over the fish and potatoes. Bake for about 20 minutes, basting the fish with the pan juices halfway through cooking. Cooking time will depend on the thickness of the fish.
To serve: Rest the fish for 5 minutes when it comes out of the oven so the potatoes can absorb some of the lovely pan juices. Scatter with parsley to serve.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.