Baked Fish Potatoes Recipes

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MOROCCAN BAKED FISH WITH POTATOES, PEPPERS AND OLIVES



Moroccan Baked Fish With Potatoes, Peppers and Olives image

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

2 large cloves garlic, minced
1 tablespoon minced flat-leaf parsley leaves
1 tablespoon minced cilantro leaves
1 teaspoon ground cumin
1 teaspoon paprika, preferably hot
1 pinch saffron threads, crushed
2 tablespoons white wine vinegar
Juice of 1 lemon
1 tablespoon tomato paste
1 and 1/2 pounds fish fillets (4 fillets): fluke, black sea bass, hake
1 pound large Yukon Gold potatoes, peeled, in half-inch-thick slices
3 tablespoons extra virgin olive oil
Salt and black pepper
1 red bell pepper, cored and slivered
1 pint (1 pound) cherry tomatoes, halved
Half-cup pitted Kalamata olives

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



Baked Fish and Potatoes with Rosemary and Garlic image

Pesce Arrosto al Forno con Patate all'Aglio e Rosmarino, Baked Fish and Potatoes with Rosemary and Garlic

Provided by Marcella Hazan

Categories     Fish     Garlic     Herb     Potato     Bake     Rosemary     Healthy

Yield For 4 persons

Number Of Ingredients 9

1 pound new potatoes, peeled, washed, and cut into wedges
An oven-to-table baking dish that can accommodate both the fish and the potatoes in one layer
4 tablespoons extra virgin olive oil
4 or 5 fresh rosemary sprigs
4 whole garlic cloves, peeled
Fine sea salt
Black pepper ground fresh from the mill
A 2-pound fillet from a firm-fleshed fish, such as grouper, striped bass, red snapper, or mahi mahi
2 tablespoons fine, dry, unflavored bread crumbs

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



Baked Fish With Potatoes, Onions, Saffron and Paprika image

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

1 1/2-2 lbs fish fillets, such as striped bass, turbot, grouper, skin on
kosher salt, to taste
1/2 cup fresh lemon juice
5 tablespoons extra virgin olive oil, divided
1 lb baking potato, peeled and cut into 1/8 inch slices
2 cups vidalia onions, finely chopped (or other sweet onion)
1/4 teaspoon crumbled saffron thread, divided
1/2 teaspoon sweet paprika, divided (preferably Spanish smoked)
2 tablespoons minced fresh parsley

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



Fish and Potato Casserole image

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

3 large potatoes, peeled
½ cup salted butter
3 tablespoons all-purpose flour
¾ cup fish stock
¾ cup milk
½ (12 ounce) package shredded Cheddar cheese, divided
½ large onion, sliced
¼ teaspoon freshly grated nutmeg
ground black pepper to taste
4 (4 ounce) fillets white fish
1 (14.75 ounce) can salmon, drained and flaked
3 cloves garlic, chopped
6 cups fresh spinach leaves
½ (12 ounce) package grated Parmesan cheese

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



Baked Cod with Potatoes and Onions image

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

2 (4 ounce) boneless cod fillets
2 large potatoes, peeled and sliced
1 medium onion, thinly sliced
2 cups milk, or as needed
salt and ground black pepper to taste
1 tablespoon salted butter, cut into small pieces

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



Baked Fish & Potatoes image

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

1/2 lb. small red potatoes (about 4)
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
4 reduced-fat round buttery cracker, finely crushed
2 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/2 lb. cod fillets
2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
2 lemon wedges
2 cups fresh broccoli florets, steamed

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



Tomato Topped Fish and Potato Bake image

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

1/4 cup extra virgin olive oil
4 potatoes, peeled and thinly sliced (about 1 1/2 lbs)
1/2 medium onion, thinly sliced
1/2 teaspoon salt
1/2 teaspoon pepper
2 tomatoes, seeded and finely chopped
2 cloves garlic, smashed
2 tablespoons fresh parsley, chopped
1 1/2 lbs white fish fillets (cod,halibut or haddock)
1/2 teaspoon fennel seeds, lightly crushed or 1/2 teaspoon dried oregano

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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2013-05-03 How to cook. 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 …
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BAKED FISH WITH POTATOES – ERECIPE
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