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Baked fish with fennel and smashed new potatoes

 

Baked fish with fennel and smashed potatoes

fish
Print Recipe
Prep Time
10 mins
Cook Time
45 mins
Calories
 
This simple recipe roasts fish in a tray with fennel, crispy potatoes and juicy tomatoes. It can be made with any fresh fish fillets you like – just bear in mind that the thicker they are, the longer they will take to cook. Thin fillets, such as mackerel, bream and sea bass will take around 10–12 minutes and thicker salmon or cod fillets could take up to 15 minutes. Add freshly boiled seasonal vegetables to complete your meal – runner beans, asparagus, carrots and leeks go particularly well.
Course: Main Course
Servings: 2 people

Ingredients

  • 250g baby new potatoes, halved if large
  • ½ fennel bulb, very thinly sliced from root to top
  • 2½tbsp extra virgin olive oil
  • 3 spring onions, trimmed and finely sliced
  • 150g cherry tomatoes, cut in half
  • 50g olives, any colour, drained (optional)
  • 2 sea bream or mackerel fillets, each about 125g
  • finely grated zest of ¼ lemon
  • 1tsp fresh thyme leaves
  • 2 lemon wedges, for squeezing
  • sea salt and black pepper

Method

  1. Preheat the oven to 220°C/fan oven 200°C/gas 7. Put the

  2. potatoes in a medium saucepan and cover with cold water. Place

  3. over a high heat and bring to the boil. Cook for 10 minutes then

  4. take off the heat and drain well in a colander. The potatoes should

  5. be not quite soft.

  6. Tip the potatoes onto a large baking tray and very lightly

  7. crush with a fork then push to one side. Add the sliced fennel to

  8. the tray, season both vegetables with a little salt and plenty of

  9. ground black pepper. Drizzle with 2 tablespoons of the oil. Bake

  10. for 15 minutes, or until the potatoes are getting crusty around the

  11. edges.

  12. Take the potatoes out of the oven and scatter over the spring

  13. onions, tomatoes and olives, if using. Toss together lightly. Make

  14. 2 gaps in the vegetables and place the fish fillets on the baking

  15. tray, skin-side up. Drizzle the fish with the remaining oil. Mix the

  16. lemon zest and thyme leaves together and sprinkle over the fish

  17. fillets.

  18. Return the tray to the oven for a further 10–15 minutes, or until

  19. the fish is cooked and the tomatoes have softened. Serve with

  20. freshly cooked vegetables and lemon wedges for squeezing

Category: Good for your Gut

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