This one-pan roast herby fish recipe makes for an easy and healthy midweek meal.
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Ingredients
- 500g waxy potatoes, thinly sliced
- 1 large onion, thinly sliced
- 6 tbsp olive oil
- Knob of butter
- 8 small vine tomatoes, halved
- 6 white (marinated) anchovy fillets, finely chopped (see tip)
- 2 garlic cloves, finely chopped
- 1 lemon, zested and sliced into discs
- ½ large bunch of fresh parsley, finely chopped (about 40g)
- 100g fresh breadcrumbs
- 4 thick white fish fillets, such as sustainable cod or coley
- 1 red chilli, sliced
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Method
- Scatter the potatoes and onion into a large roasting tray. Drizzle with 1 tbsp oil, season, then toss to coat. Dot with butter, then cook in the oven for 15 minutes at 190C/fan170C/gas5. Add the tomatoes, then return to the oven for 10 minutes more. Meanwhile, whizz the anchovy, garlic, lemon zest and parsley in a food processor with 3 tbsp of the olive oil to make a gremolata. Taste and season.
- Mix the breadcrumbs with 2 tbsp oil and some seasoning. Top the potatoes with the fish fillets, lemon slices and sliced chilli, then scatter with the breadcrumbs.
- Return to the oven and cook for 12-15 minutes until the fish steaks are just cooked through and the breadcrumbs are golden. Remove from the oven, top with the herby gremolata, then serve.
Nutrition
- 401kcals Calories
- 7.7g (2.1g saturated) Fat
- 36.1g Protein
- 49.7g (8.9g sugars) Carbs
- 6.4g Fibre
- 1.3g Salt
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