This fish bake has been one of our family’s favorite meals for years – the flavor is SO good. In fact, this was one of the first recipes I posted way back in the early days of this blog, and while I’ve made it regularly ever since, I’m not sure many of you have since the photos where so very bad. Seriously. So bad that I never even included it in the recipe index when I updated a few years ago.
But buried and forgotten is definitely not the place for a recipe like this, so I am republishing it with new photos that hopefully will tempt you to make this (even though casserole-type dishes like this are not the easiest to capture in a picture) because easy, flavorful, one dish meals like this don’t come around every day.
Garlic, tomato, tart olives and feta have to be one of the best combination of ingredients ever. I love these flavors in a salad and it’s a great way to have fish too, especially if you have any “I don’t care for fish” people in your family – this may just win them over.
This is a one-pan dinner that is baked in two sessions – the first with onions, sweet peppers and potatoes and when those are tender, the fish is added with the remaining ingredients scattered over the top. When adding thin white fish fillets like these, it helps to make “packets” out of them, folding under both of the thin ends so they don’t overcook before the thicker middle part is done (which is actually a good idea in any recipe that called for fish fillets, to help them evenly cook).
This fish bake calls for a good amount of garlic and peeling garlic ranks up there with my least favorite kitchen tasks. Have you ever seen this little rubber tube thing for peeling garlic? It actually makes peeling garlic a bit easier.
To use, cut the root end off the clove to make the skin easier to come off, then put the clove into the tube. Roll the tube back and forth with some pressure (but not too much- try not to smash the clove). Dump it out and you’ll see that the clove just falls out of the peel. I like this better than the smashing-with-the-flat-part-of-a-chef’s-knife technique because the cloves don’t come out, well, smashed.
Thus ends the rubber-tube-thing (amazing-rubber-garlic-peeler?) tutorial.
We really love this meal, so much so that I’ve served it to company many times, accompanying it with a loaf of easy artisan bread to sop up the lovely juices, and a simple green salad. As for variations, I’ve made it without the potatoes when we’re wanting less carbs and I don’t usually miss them, and I’ve added shrimp in the last 5 minutes of baking, which is probably my favorite way to change it up. I hope you enjoy this as much as we do!
- 2 TB. olive oil
- 1-2 lbs. red or white potatoes, chopped
- 1 large red or yellow sweet pepper, chopped
- 1 med. onion, chopped
- salt and pepper to taste
- 3 large cloves garlic, minced
- 6-8 white fish fillets
- 1 14-oz. can diced tomatoes with juice
- ¼ c. kalamata olives, chopped
- 1 Tb. parsley, chopped
- 1 Tb. lemon juice
- ½ cup feta cheese, crumbled
- Heat oven to 425 degrees.
- Add the olive oil to a 13x9 baking dish and toss in the potatoes, peppers and onions. Season with salt and pepper and mix to distibute the oil and seasonings.
- Bake for 25 minutes, until potatoes are tender. Remove from oven.
- Scatter garlic over the vegetables. Season fish with salt and pepper and place on top of vegetables, folding any thin ends under thicker parts. Pour tomatoes over the top, sprinkle with the olives, parsley, and feta and then drizzle with lemon juice.
- Bake for about 10 minutes more or until the fish flakes with a fork at the thickest part.
- Serve with a simple green salad and hearty bread.
1. Omit the potatoes, and cook for only 15 minutes in the first step.
2. Add shelled shrimp along with the fish.