Tray-baked Provençal Fish and Pota­toes

Dish - Everyday Dish - - Mains -

This baked fish recipe sim­ply sings with the warm flavours of the Mediter­ranean.

Pre­heat the oven to 200°C.

Cook the pota­toes in boiling salted wa­ter un­til just ten­der then drain well. Brush the bak­ing pa­per with 1 ta­ble­spoon of oil and sprin­kle with salt and pep­per. Tip in the pota­toes and spread evenly. Don’t worry if they break up. Cut the fish fil­lets into shorter pieces and place over the pota­toes. Driz­zle the re­main­ing oil over the fish and sea­son.

Com­bine all the re­main­ing in­gre­di­ents, ex­cept the pars­ley, in a bowl and sea­son. Spoon this evenly over the fish and pota­toes. Bake for about 20 min­utes, bast­ing the fish with the pan juices half­way through cook­ing. Cook­ing time will de­pend on the

thick­ness of the fish.

To serve: Rest the fish for 5 min­utes when it comes out of the oven so the pota­toes can ab­sorb some of the lovely pan juices. Scat­ter with pars­ley to serve. Serves 4–6

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