Healthy baked fish with golden potatoes

Fish is always better with potatoes!
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Recipe from: 14 September 2015
Preparation time: 10 min
Cooking time: 40 min


  • 1
    Mediterranean potatoes
  • parboiled, peeled, quartered
  • 6
    garlic cloves, unpeeled
  • 1
    red onion, sliced
  • 2
  • 1
    olive oil
  • Sea salt and pepper
  • 4 x 220g fish fillets (we used angelfish)
  • 2
    olive oil
  • Juice of 2 lemons
  • 1
    lemon, thinly sliced
  • 1
    capers, drained
  • 50
    dried olives
  • Fresh parsley to garnish
Servings: Change Serving


Preheat the oven to 130°C. Place the potatoes, garlic and onions on a baking tray, dot with butter, drizzle over olive oil and season well. Slow roast the potatoes for 30 minutes. Remove tray from the oven.

Turn the oven up to 180°C. Pile the potatoes and onion in the middle of the tray, then place the fish on each side of the potatoes. Season, drizzle with olive oil and lemon juice, top fish with lemon slices and sprinkle with capers. Dot around dried olives. Return tray to the oven, bake for 10–12 minutes. Garnish with parsley.

To serve: serve with a green salad.

Words and image:
Fairlady magazine

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