Tray baked fish served with potatoes and mediterranean vegetables. Use snapper, gurnard or hoki fish for this recipe.
Recipe

Tray Baked Fish on Potatoes

We all know that everyone loves a one-dish meal and this fish paired with Mediterranean flavours will become a weeknight staple.
50 mins
4 people

Ingredients

  • 1kg agria potatoes, peeled and sliced 2cm

  • 2 tablespoons olive oil

  • sea salt and ground pepper

  • 600 grams firm white fish fillets (we used snapper)

  • 1 red capsicum, thinly sliced

  • 1 red onion, thinly sliced

  • 12 red cherry tomatoes, halved

  • ½ cup white wine

  • 3 cloves garlic, crushed

  • 2 tablespoons capers

  • 1 tablespoon dried oregano

  • ½ teaspoon chilli flakes

  • 12 large green olives, crushed and pits removed

  • small handful fresh oregano, to serve (optional)

EQUIPMENT

  • large shallow lipped baking tray, approximately 40cm x 26cm.

Method

1. Preheat the oven to 200°C.

2. Cook the potatoes in boiling salted water until just tender then drain well. Drizzle the base of the baking tray with olive oil and sprinkle with salt and pepper. Tip in the potatoes and spread evenly. Don’t worry if some of them break up.

3. Cut the fish fillets into shorter pieces, season both sides and place over the potatoes.

4. Combine all the remaining ingredients in a bowl, season generously then spoon over the fish and potatoes.

5. Bake for about 20-25 minutes or until the fish is just cooked through. 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. Drizzle with a little extra olive oil and top with oregano, if desired.

CHEF'S TIP

This dish works perfectly with majority of firm white fish. Tarakahi, Trevally and Kingfish would all be tasty. The fresher the better we always say.

Red snapper fillet on tray with garnish and lemon.
Perfect for this recipe
Fillets

Snapper Fillets

Minimum 360g per unit $20.40
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