ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Baked Fish with Roasted Potatoes, Tomatoes, and Salmoriglio Sauce

Becky Luigart-Stayner
Yield 6 servings (serving size: 1 fillet, about 1 cup potato mixture, and 2 teaspoons salmoriglio sauce)
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.

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)
  • Salmoriglio Sauce

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.

  3. 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.

  4. 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.

  5. (Totals include Salmoriglio Sauce)