Baked Fish with Roasted Potatoes, Tomatoes, and Salmoriglio Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 379
  • Calories from fat: 26%
  • Fat: 10.9g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 2g
  • Protein: 37.2g
  • Carbohydrate: 34.2g
  • Fiber: 3.6g
  • Cholesterol: 70mg
  • Iron: 4.6mg
  • Sodium: 892mg
  • Calcium: 145mg

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

Preparation

  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)
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