Tomato Topped Fish and Potato Bake
Dive into the comforting flavors of a Mediterranean-inspired *Tomato Topped Fish and Potato Bake*, a hearty yet wholesome dish that's perfect for weeknight dinners or casual gatherings. This all-in-one recipe layers tender white fish fillets, such as cod, haddock, or tilapia, over a bed of thinly sliced, oven-baked potatoes, creating a satisfying base. The whole dish is elevated with a robust tomato sauce infused with aromatic garlic, red onion, zesty lemon juice, and a blend of dried oregano and smoked paprika, bringing depth and warmth to every bite. A sprinkling of mozzarella cheese adds an optional creamy finish, while fresh parsley provides a bright, herby garnish. Ready in just an hour and bursting with bold flavors, this fish and potato bake is a delicious and nutritious way to bring variety to family meals. Perfectly balanced, easy to make, and irresistible—this recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 pieces white fish fillets (cod, haddock, or tilapia)
- 4 pieces medium potatoes
- 3 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 1 piece red onion, finely diced
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup mozzarella cheese, shredded (optional)
Instructions
Preheat your oven to 200°C (400°F). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Peel and slice the potatoes into thin rounds, about 1/4-inch thick. Layer the potato slices evenly on the bottom of the prepared baking dish. Drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and pepper.
Bake the potatoes in the preheated oven for 20 minutes, until they start to soften slightly.
While the potatoes are baking, heat 2 tablespoons of olive oil in a pan over medium heat. Add the minced garlic and diced red onion, and sauté for 2-3 minutes until fragrant and softened.
Stir in the canned diced tomatoes, tomato paste, lemon juice, dried oregano, smoked paprika, salt, and black pepper. Simmer the mixture for 8-10 minutes, until slightly thickened. Remove from heat, and stir in half the chopped parsley.
Remove the baking dish from the oven. Lay the fish fillets on top of the partially baked potatoes. Season the fish fillets lightly with salt and pepper.
Pour the tomato mixture evenly over the fish and potatoes. If using mozzarella cheese, sprinkle it over the top for an extra cheesy layer.
Return the baking dish to the oven and bake for an additional 20 minutes, or until the fish is cooked through and flakes easily with a fork, and the potatoes are tender.
Garnish with the remaining chopped parsley before serving.
Serve warm and enjoy your Tomato Topped Fish and Potato Bake!
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 3926 mg | 171% | |
| Total Carbohydrate | 192.2 g | 70% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 34.7 g | ||
| Protein | 132.8 g | 266% | |
| Vitamin D | 20.6 mcg | 103% | |
| Calcium | 1174 mg | 90% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 6570 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
