adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Baked fish with tomato, zucchini and potato wedges
0 Likes
Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Elevate fish and chips with gourmet roasted vegetables, finished with butter and lemon for a heavenly dinner.
Ingredients:
  • 4 Golden Delight potatoes, peeled (see note)
  • 80ml (1/3 cup) olive oil
  • 40.00 ml dried (packaged) breadcrumbs
  • 1 tsp chicken style stock powder
  • 4 white fish fillets (fresh or frozen)
  • 2 zucchini, quartered lengthways
  • 1/2 bunch shallots, ends trimmed, cut into 3cm lengths
  • 1 (x 250g) punnet cherry tomatoes
  • 20.00 gm butter, cut into 4 pieces, at room temperature
  • 42.00 gm fresh lemon juice
  • Lemon wedges, to serve
Instructions:
  • Preheat the oven to 200°C. Line a baking tray with non-stick baking paper. Cut the potatoes into 8 wedges and pat them dry. Transfer the wedges to a large bowl, add half of the oil, and toss to coat. In a separate bowl, mix the breadcrumbs and stock powder, then add this mixture to the potatoes and toss to coat evenly. Spread the coated potato wedges in a single layer on the lined tray. Bake for 10 minutes.
  • In a shallow baking dish, lay the fish and surround it with zucchini, shallot, and tomatoes. Drizzle the remaining oil over the dish and season with salt and pepper. Bake in the oven for 15 minutes until the fish is cooked through and the potato is golden.
  • Plate the fish and zucchini mixture. Place a dollop of butter on each piece of fish. Drizzle with lemon juice and pan juices. Accompany with potato wedges and lemon wedges.

Similar Recipes