Whole Baked Fish with potatoes and olives. Bake fish Moroccan-style with spices, herbs, tomatoes and olives This easy all-in-one recipe can be served immediately or at room temperature, making it perfect for a dinner Spread potatoes in the dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Arrange the potatoes and friends in the bottom of a baking dish large enough to accommodate the fish.
This baked fish recipe is actually more of a poached fish recipe.
A poached white fish in a garlicky tomato The result was a delicious Mediterranean Baked Fish that the whole family loved.
If you try cooking this Mediterranean Baked Fish with Artichokes and Olives Recipe, please leave me a.
You can Have Whole Baked Fish with potatoes and olives using 7 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Whole Baked Fish with potatoes and olives
- It's 1 of whole fish, cleaned and scaled(fish as red snapper, porgies, branzino).
- It's 1 of potatoes.
- It's 5 of calamata olives.
- Lets Go Prepare 5 of capers.
- It's 2 Tbls of olive oil.
- Lets Go Prepare 2 Tbls of white wine.
- It's of Salt and pepper to season.
Transfer the potatoes and onions to a platter. Using two forks, pull the skin off the top of the fish and. Roasting the fish along with the potatoes means all the lovely flavours mingle, from BBC Good Food. Lay the fish on top of the potatoes and drizzle with the rest of the olive oil.
Whole Baked Fish with potatoes and olives step by step
- Peel potatoes, slice it and pre cook it on the pan with 1 Tbsp of olive oil and 1 Tbsp of white wine for 10 minutes on the low heat (it doesn’t have to be fully cooked).
- Slice olives in half and add to potatoes.
- Place your fish in the oven proof dish, add olive oil salt and pepper to season..
- Arrange potatoes with olives around the fish, add capers and the rest of the white wine. Preheat oven to 375F. Cook the fish for about 30 min..
- When the fish is done, carefully peel the skin off and separate the fish from the bone. You can drizzle with lemon juice and extra olive oil. Enjoy! I.
Put the potatoes in a large baking dish or roasting tin lined with baking paper and mix with the lemon slices and onion seeds. Place the fish on top of the potatoes and drizzle over the remaining reserved sundried tomato oil. This classic Moroccan recipe is prepared by baking chermoula-marinated whole fish with potatoes, carrots, tomatoes, and green peppers. Distribute the carrots over the bottom of the dish, crossing them to create a bed for the potatoes and fish. Add the potato slices in a single layer and season.