Baked White Fish with Roasted Potatoes
Servings
4Serving size
4 ounces fish and 4 ounces potatoesThis recipe can be multiplied and makes good leftovers. Reheat gently or try them tossed into a salad.
Serve with one of the following:
Ingredients
| 16 ounces Red potatoes (cut into 1/3 inch cubes) |
| 1 Tbsp. Olive oil |
| 1 Tbsp. No salt added tomato paste |
| 2 tsp.. Smoked paprika |
| 4 Cloves Garlic, raw (finely minced) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 Tbsp. Lemon juice |
| 1/4 cup chopped Fresh parsley (minced) |
| 16 ounces Fresh whitefish (cut into 4 filets) |
| 2 tsp. Olive oil |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
For the Roasted Potatoes
Preheat the oven to 400°F (200°C).
Place the olive oil, tomato paste, paprika, garlic, salt and pepper in a medium bowl.
Add the potatoes to the bowl and fold together to coat thoroughly with the tomato mixture.
Spread the potatoes on sheet pans and place in the oven.
Roast for 30 to 45 minutes or until the potatoes are tender and golden brown. Stir the potatoes gently about every 10 minutes.
Remove and add the in the lemon juice and parsley to the potatoes. Toss gently.
For the Baked White Fish
While potatoes are roasting, place the fish on a sheet pan, skin side down.
Drizzle with olive oil and season each side with salt and pepper.
When the potatoes are almost done (they should be tender but not mushy) place the sheet pan in the oven and cook for 8 to 12 minutes (depending on the thickness of the fish) or until the fish flakes easily.
Remove the fish and potatoes from the oven and serve the fish on top of the potatoes.
Serve this recipe with one of these vegetable side dishes.
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Roasted Broccoli with Garlic
Preheat the oven to 325F. Place the olive oil in a large skillet on the range over medium heat. Add the sliced garlic and cook slowly, stirring frequently, adjusting the heat so that the garlic doesn’t brown. After 3 minutes, add the broccoli, salt, and pepper, and toss well. Place…
Roasted Parsnips and Carrots
Place a large baking sheet in the oven and preheat the oven to 400°F. Fold the carrots, parsnips, rosemary, salt, and pepper together and place on the baking sheet and return to the oven. Reduce the oven heat to 375°F. Roast the carrots and parsnips for about 20 to 25…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a great balance between a delicate white fish and the punchiness of the mildly spiced roasted potatoes. Use cod, flounder, drum, rockfish or even trout for a terrific recipe.
The key is timing and making sure that the potatoes are almost done with only about 10 minutes left to roast before putting the fish in the oven. This is great with a roasted vegetable like Roasted Asparagus or Roasted Broccoli because everything can be done in the oven and the timing is easier that way.
Slice or dice the potatoes so that they are uniform in size. If you are in a bit of a hurry, cut them smaller, as the smaller they are cut, the faster they will cook. You don’t have to use red potatoes, but a waxy potato like them, such as Yukon Golds, work best. Russet or Idaho potatoes will crumble, especially when they are cut smaller as this recipe calls for.