MOROCCAN BAKED FISH WITH POTATOES, PEPPERS AND OLIVES
Bake fish Moroccan-style with spices, herbs, tomatoes and olives. This easy all-in-one recipe can be served immediately or at room temperature, making it perfect for a dinner party. Double or triple it if you'd like, and include it as part of a buffet. With a good bottle of wine, it will feel just like summer.
Provided by Florence Fabricant
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine garlic, parsley, cilantro, cumin, paprika and saffron in a dish big enough for the fish. Mix vinegar, lemon juice and tomato paste in a small bowl. Add to dish and mix. Place fillets in the dish, turning to coat them, cover and set aside to marinate 2 hours at room temperature, 3 hours if refrigerated.
- Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.
- Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat oven to 350 degrees. Spread potatoes in the dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 1127 milligrams, Sugar 6 grams
BAKED FISH AND POTATOES WITH ROSEMARY AND GARLIC
Steps:
- 1. Turn on the oven to 400°F.
- 2. Place the potato wedges in the baking dish, pour 2 tablespoons of the olive oil over them, add 2 sprigs of rosemary, all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the dish in the preheated oven.
- 3. After 15 minutes, remove the dish to turn the potatoes over, then put it back in the oven. Cook until the potatoes feel tender when tested with a fork, another 10 minutes or so.
- 4. Remove the dish from the oven. Push the potatoes to the sides, making room in the center for the fish fillet to lie flat.
- 5. Wash the fish fillet, pat it dry with paper towels, and lay it flat in the dish, skin side down. Strip the leaves from the remaining rosemary sprigs, scatter them over the fish, add salt and pepper, and sprinkle the bread crumbs and the remaining 2 tablespoons olive oil over the fillet. Return the dish to the oven and bake for 14 minutes. Let the dish settle out of the oven for 3 to 4 minutes before bringing it to the table.
BAKED FISH WITH POTATOES, ONIONS, SAFFRON AND PAPRIKA
Here is a complete and healthy meal. The large amount of onion in combination with saffron and paprika is key. Enjoy this healthy meal with a green salad and call it complete!
Provided by LifeIsGood
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle the fish fillets with salt and arrange in a flat-bottomed bowl or pie plate.
- Pour on the lemon juice and let it sit.
- In a shallow, ovenproof casserole, heat 3 tablespoons of the oil.
- Add the potatoes in layers and sprinkle each layer with salt.
- Turn the potatoes to coat with the oil and saute over medium heat for 2 minutes.
- Stir in the onions, 1/8 teaspoon of the saffron, and 1/4 teaspoon of the paprika and saute for 2 minutes more.
- Cover and cook over medium-low heat until the potatoes are almost tender, 15-20 minutes, lifting and turning the potato mixture occoasionally.
- Preheat the oven to 375 degrees F.
- Drain the fish and arrange over the potatoes.
- Drizzle the remaining 2 tablespoons oil over the fish and sprinkle with salt and the remaining 1/8 teaspoon saffron and 1/4 teaspoon paprika.
- Bake for about 15 minutes, until the fish is just cooked through.
- Serve right from the casserole dish or transfer to dinner plates and arrange the potato mixture around and over the fish.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 466.8, Fat 18.7, SaturatedFat 2.7, Cholesterol 93.5, Sodium 142.3, Carbohydrate 32.7, Fiber 3.7, Sugar 5.2, Protein 42
FISH AND POTATO CASSEROLE
Layers of potatoes, fish, and fresh spinach are covered in a homemade bechamel sauce and sprinkled with two kinds of cheese in this hearty fish and potato casserole.
Provided by Gary Doolin
Categories Main Dish Recipes Casserole Recipes Seafood
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x7-inch casserole dish.
- Slice potatoes 1/8 inch thick and place on a microwave-safe plate. Microwave on high until barely soft, 3 to 5 minutes; set aside.
- Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, 2 to 4 minutes. Increase heat to medium and gradually whisk fish stock and milk. Bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes. Stir in 1/2 of the Cheddar cheese, nutmeg, and pepper. Remove from the heat.
- Layer 1/2 of the potatoes, 1/2 of the onion, and 1/2 of the spinach in the prepared casserole. Follow with white fish fillets and flaked salmon, then remaining onions, spinach, and potatoes. Pour all of the white sauce over top and sprinkle with Parmesan and remaining Cheddar.
- Bake uncovered in the preheated oven until center is hot and white fish flakes easily with a fork, about 40 minutes. Turn on the broiler and broil until lightly browned, 2 to 3 minutes.
Nutrition Facts : Calories 582.7 calories, Carbohydrate 30.8 g, Cholesterol 129.8 mg, Fat 32.5 g, Fiber 3.8 g, Protein 41.5 g, SaturatedFat 17.1 g, Sodium 858.5 mg, Sugar 3 g
BAKED COD WITH POTATOES AND ONIONS
This simple recipe for baked cod with potatoes and onions tastes a lot like fish chowder. It's easy to assemble and is great on a cold day. I like to prepare it on a Friday because it's a frugal dish that's high in protein and delicious. Serve with crusty French bread or rolls.
Provided by Noelle
Categories Main Dish Recipes Seafood Main Dish Recipes Cod
Time 55m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a large, rectangular baking dish.
- Place the fish in the prepared dish. Arrange potato and onion slices around and on top. Pour enough milk over top to just barely cover. Season with a generous amount of salt and pepper. Dot butter over top.
- Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.
Nutrition Facts : Calories 572 calories, Carbohydrate 81 g, Cholesterol 76.4 mg, Fat 11.7 g, Fiber 9.1 g, Protein 36.5 g, SaturatedFat 6.9 g, Sodium 245.8 mg, Sugar 16.6 g
BAKED FISH & POTATOES
Satisfy their appetites when you serve our flavorful Baked Fish & Potatoes. Cod fillets are dipped in mayonnaise and cracker crumbs and baked to crispy perfection for our weeknight Baked Fish & Potatoes dish.
Provided by My Food and Family
Categories Home
Time 35m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Cut each potato into 6 wedges; place in large bowl. Add dressing; toss to coat. Place, cut sides down, on rimmed baking sheet sprayed with cooking spray. Bake 10 min.
- Meanwhile, mix cracker crumbs and 1 Tbsp. cheese in shallow dish or pie plate. Cut fish crosswise into 1-inch-wide sticks; spread tops and sides with mayo. Roll in crumb mixture until evenly coated.
- Turn potatoes and move to edges of pan. Place fish, coated sides up, in center of pan. Bake 8 to 10 min. or until potatoes are tender, and fish is golden brown and flakes easily with fork. Sprinkle remaining cheese over potatoes.
- Serve fish with lemon wedges, broccoli and potatoes.
Nutrition Facts : Calories 330, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 28 g
TOMATO TOPPED FISH AND POTATO BAKE
Cod with oregano is very good done this way,potatoes crisp up on the bottom and succulent fish on top, easy one pan meal. adapted from Canadian Living mag.
Provided by Derf2440
Categories One Dish Meal
Time 41m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spread 2 tablespoons of the oil in a large cast iron or ovenproof frypan.
- Layer potatoes, onion and half each of the salt and pepper in pan; sprinkle with 1 tablespoon of the remaining oil.
- Heat over high heat until sizzling, about 2 minutes.
- Reduce heat to medium; cover and cook for 12 minutes.
- Meanwhile, in bowl, mix together tomatoes, garlic, parsley and remaining oil, salt and pepper; set aside.
- Remove pan from heat.
- Arrange fish over potatoes; top with tomato mixture.
- Sprinkle with fennel seeds or oregano.
- Bake in 450f degree oven until fish flakes easily when tested, about 12 minutes.
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BAKED FISH FILLETS WITH POTATOES - RECIPE | TASTYCRAZE.COM
From tastycraze.com
4.3/5 (3)Category FishServings 4Total Time 40 mins
- Heat 2/5 cup (100 ml) of oil in a large pan and fry the chopped onion, pepper and 2 cloves garlic. Chop or grate the potatoes into fine slices and add them to the pan.
- While they fry, mash the remaining garlic, add 3 1/3 tbsp (50 ml) olive oil and stir with the chopped parsley. Season the mixture with salt and pepper.
- Add the spices to the vegetables and transfer everything to a baking tray. On top, distribute the 4 fish fillets, coat them thoroughly with a mixture of garlic, olive oil and parsley.
- Arrange the tomato circles, pour on a little olive oil, a little salt and put the dish in to bake for about 20 minutes in a moderately preheated oven.
EAST COAST FISH & POTATO BAKE - SOBEYS INC.
From sobeys.com
4.5/5 (4)Total Time 1 hrServings 8Calories 220 per serving
- Place potatoes in large saucepan; cover with cold water. Bring to a boil. Reduce to a simmer and cook 20 to 25 min., or until just tender. Drain. Cool until comfortable enough to handle. Slice into 1/4-in. (5-mm) thick rounds.
- Meanwhile, preheat oven to 425°F (220°C). Melt butter in high-sided skillet over medium heat. Cook garlic 1 min., until softened. Sprinkle with flour. Cook, stirring 2 min., then gradually whisk in milk until smooth. Continuing to whisk, bring just to a boil. Reduce to a simmer 3 to 4 min., until sauce is thickened. Stir in dill and salt. Set aside.
- Dust cod with cornstarch; place in 7x11-in. (2 L) baking dish. Arrange potato slices on top of fish. Pour sauce over top. Bake 30 to 35 min. until surface is golden and fish is cooked through.
BAKED WHOLE FISH WITH POTATOES AND LEMON RECIPE | BON APPéTIT
From bonappetit.com
3.5/5 (4)Estimated Reading Time 1 minServings 10
- Preheat oven to 400°. Put potatoes in a large bowl. Drizzle with 4 Tbsp. oil and toss to coat. Season with salt and pepper. Line a large rimmed baking sheet with parchment paper and grease parchment with 1 Tbsp. oil. Layer potato slices evenly on parchment; season with salt and pepper. (If using a smaller fish, such as branzino, par-cook the potatoes in the oven for 15 minutes now.) Arrange half of the lemon slices over potatoes and sprinkle with parsley.
- Set fish over potatoes and rub with 2 Tbsp. oil; season skin and cavity with salt and pepper. Top with remaining lemon slices and arrange bay leaves over fish. Drizzle with remaining oil. Bake until fish is just cooked through, 40-60 minutes (depending on size). Using a butter knife or metal spatula, flake flesh off the bone and serve immediately.
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PROVENçAL BAKED FISH WITH ROASTED POTATOES & …
From eatingwell.com
5/5 (1)Total Time 1 hrCategory Healthy Halibut RecipesCalories 276 per serving
- Toss potatoes, mushrooms, 1 Tbsp. oil, salt, and pepper in a large bowl. Transfer to a 9x13-inch baking dish. Roast until the vegetables are just tender, 30 to 40 minutes.
- Stir the vegetables, then stir in garlic. Place fish on top. Drizzle with lemon juice and the remaining 1 Tbsp. oil. Sprinkle with herbes de Provence. Bake until the fish is opaque in the center and flakes easily, 10 to 15 minutes. Garnish with thyme, if desired.
ROASTED FISH WITH POTATOES RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Mahi Mahi RecipesCalories 289 per servingTotal Time 1 hr
- Toss potatoes with garlic, oil, 1/4 teaspoon salt and a generous grinding of pepper in the prepared pan. Cover with foil and roast until tender when pierced with a knife, 30 to 40 minutes.
- Place fish fillets on potatoes, skin-side down; sprinkle with remaining salt, pepper, lemon juice and parsley. Bake until the fish is opaque in the center, 10 to 15 minutes. Serve with lemon wedges.
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From myrecipes.com
4.5/5 (7)Calories 379 per servingServings 6
- Combine the potatoes, sliced fennel, 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 13 x 9-inch baking dish; toss gently to coat. Bake at 450° for 30 minutes.
- Heat 1 teaspoon oil in a medium nonstick skillet. Add fennel seeds and garlic; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, wine, 4 tablespoons parsley, orange rind, oregano, and tomatoes; bring to a boil. Reduce heat; simmer 8 minutes.
- Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange fillets over potato mixture; spread tomato mixture over fillets. Bake at 450° for 20 minutes or until the fish flakes easily when tested with a fork. Sprinkle with 2 tablespoons parsley; garnish with lemon rind strips, if desired. Serve with Salmoriglio Sauce.
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