Baked Fish with Roasted Potatoes, Tomatoes, and Salmoriglio Sauce

Baked Fish with Roasted Potatoes, Tomatoes, and Salmoriglio Sauce Recipe
Becky Luigart-Stayner
Here's a one-dish main course that can be served directly from the dish in which it's baked. You can make the roasted-potato mixture and tomato topping up to an hour ahead. Just cover them with foil and keep warm before finishing the dish. Most any firm white fish will work here - try orange roughy, mahimahi, or amberjack if sea bass isn't avalaible.

Yield:

6 servings (serving size: 1 fillet, about 1 cup potato mixture, and 2 teaspoons salmoriglio sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 379
Caloriesfromfat 26 %
Fat 10.9 g
Satfat 1.9 g
Monofat 5.8 g
Polyfat 2 g
Protein 37.2 g
Carbohydrate 34.2 g
Fiber 3.6 g
Cholesterol 70 mg
Iron 4.6 mg
Sodium 892 mg
Calcium 145 mg

Ingredients

6 cups peeled red potatoes, cut into 1/8-inch slices (about 2 pounds)
4 cups thinly sliced fennel bulb (about 2 small bulbs)
1 tablespoon olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon fennel seeds
3 garlic cloves, minced
3/4 cup dry white wine
6 tablespoons chopped fresh flat-leaf parsley, divided
1 tablespoon grated orange rind
1 1/2 teaspoons dried oregano
1 (28-ounce) can whole tomatoes, drained and chopped
6 (6-ounce) sea bass fillets or other firm white fish fillets
Lemon rind strips (optional)

Preparation

Preheat oven to 450°.

Combine the potatoes, sliced fennel, 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 13 x 9-inch baking dish; toss gently to coat. Bake at 450° for 30 minutes.

Heat 1 teaspoon oil in a medium nonstick skillet. Add fennel seeds and garlic; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, wine, 4 tablespoons parsley, orange rind, oregano, and tomatoes; bring to a boil. Reduce heat; simmer 8 minutes.

Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange fillets over potato mixture; spread tomato mixture over fillets. Bake at 450° for 20 minutes or until the fish flakes easily when tested with a fork. Sprinkle with 2 tablespoons parsley; garnish with lemon rind strips, if desired. Serve with Salmoriglio Sauce.

(Totals include Salmoriglio Sauce)

Note:

December 2000
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