Mediterranean Baked Fish with Potatoes & Olives

Tender white fish fillets baked with potatoes, tomatoes, Sicilian green olives, lemon, herbs and a splash of white wine — a light, vibrant one-tray Mediterranean meal at around 350 calories per serve.

5 from 2 votes

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Course: Main Course

Cuisine: Mediterranean

Keyword: Easy Baked Fish, Mediterranean Diet, One-Pan Chicken, One-Tray

Prep Time: 10

Cook Time: 45

Servings: people

Calories: 352kcal

Equipment

Baking tray with higher sides (or a shallow baking dish)
Sharp knife or mandoline (for potatoes)
Cutting board

Ingredients

4 firm white fish fillets snapper, barramundi, cod, ~150–180 g each
3 medium potatoes peeled and thinly sliced (2–3 mm)
1 red onion thinly sliced
250 g cherry tomatoes halved
½ cup Sicilian green olives pitted
3 garlic cloves thinly sliced
Zest and juice of 1 lemon
3 tbsp extra virgin olive oil plus extra for drizzling
¼ cup dry white wine optional, recommended
2 tbsp fresh parsley chopped, divided
2 tbsp fresh basil chopped, divided
Sea salt and freshly cracked black pepper

Instructions

Preheat oven to 180°C fan-forced. Lightly grease a baking tray with higher sides with olive oil.
Arrange the potato slices in overlapping layers across the base. Drizzle with 1 tbsp olive oil, season with salt and pepper, and bake uncovered for 20 minutes until just tender.
Scatter the red onion, cherry tomatoes, olives, and garlic over the potatoes. Season lightly, drizzle with 1 tbsp olive oil, and bake for another 10 minutes.
Pat the fish fillets dry, then season with salt, pepper, and lemon zest. Place on top of the vegetables. Drizzle with the remaining olive oil and lemon juice, then splash over the wine. Scatter half the parsley and basil.
Bake for 12–15 minutes, or until the fish flakes easily with a fork.
Sprinkle with the remaining herbs and serve immediately with crusty bread and / or a salad.

Video

Nutrition