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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.