Description
This recipe features flaky baked fish with tender potatoes and savory olives, creating a simple yet flavorful meal.
Ingredients
Scale
- 1.5 pounds white fish fillets (such as cod or tilapia)
- 2 tablespoons olive oil
- 1 pound small potatoes, quartered
- 1/2 cup pitted Kalamata olives, halved
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 lemon, sliced
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the quartered potatoes with 1 tablespoon of olive oil, salt, and pepper.
- Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 20 minutes, or until slightly tender.
- While the potatoes are roasting, pat the fish fillets dry with paper towels. Season both sides with salt and pepper.
- Remove the baking sheet from the oven. Add the fish fillets to the baking sheet alongside the potatoes.
- Scatter the halved olives, minced garlic, and chopped parsley over the fish and potatoes. Arrange lemon slices on top of the fish.
- Drizzle the remaining 1 tablespoon of olive oil over everything.
- Return the baking sheet to the oven and bake for another 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
- Serve immediately.
Notes
- For extra flavor, you can add a sprinkle of dried oregano or thyme to the vegetables.
- Any firm white fish will work well in this recipe.
- Adjust the amount of garlic and olives to your preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg