Tomato Topped Fish and Potato Bake

Dive into the comforting flavors of a Mediterranean-inspired *Tomato Topped Fish and Potato Bake*, a hearty yet wholesome dish that's perfect for weeknight dinners or casual gatherings. This all-in-one recipe layers tender white fish fillets, such as cod, haddock, or tilapia, over a bed of thinly sliced, oven-baked potatoes, creating a satisfying base. The whole dish is elevated with a robust tomato sauce infused with aromatic garlic, red onion, zesty lemon juice, and a blend of dried oregano and smoked paprika, bringing depth and warmth to every bite. A sprinkling of mozzarella cheese adds an optional creamy finish, while fresh parsley provides a bright, herby garnish. Ready in just an hour and bursting with bold flavors, this fish and potato bake is a delicious and nutritious way to bring variety to family meals. Perfectly balanced, easy to make, and irresistible—this recipe will quickly become a household favorite!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces white fish fillets (cod, haddock, or tilapia)
• 4 pieces medium potatoes
• 3 tablespoons olive oil
• 2 pieces garlic cloves, minced
• 1 piece red onion, finely diced
• 400 grams canned diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup mozzarella cheese, shredded (optional)

Directions

Step 1

Preheat your oven to 200°C (400°F). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.

Step 2

Peel and slice the potatoes into thin rounds, about 1/4-inch thick. Layer the potato slices evenly on the bottom of the prepared baking dish. Drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and pepper.

Step 3

Bake the potatoes in the preheated oven for 20 minutes, until they start to soften slightly.

Step 4

While the potatoes are baking, heat 2 tablespoons of olive oil in a pan over medium heat. Add the minced garlic and diced red onion, and sauté for 2-3 minutes until fragrant and softened.

Step 5

Stir in the canned diced tomatoes, tomato paste, lemon juice, dried oregano, smoked paprika, salt, and black pepper. Simmer the mixture for 8-10 minutes, until slightly thickened. Remove from heat, and stir in half the chopped parsley.

Step 6

Remove the baking dish from the oven. Lay the fish fillets on top of the partially baked potatoes. Season the fish fillets lightly with salt and pepper.

Step 7

Pour the tomato mixture evenly over the fish and potatoes. If using mozzarella cheese, sprinkle it over the top for an extra cheesy layer.

Step 8

Return the baking dish to the oven and bake for an additional 20 minutes, or until the fish is cooked through and flakes easily with a fork, and the potatoes are tender.

Step 9

Garnish with the remaining chopped parsley before serving.

Step 10

Serve warm and enjoy your Tomato Topped Fish and Potato Bake!

Nutrition Facts

Serving size	(2042.7g)

Amount per serving	% Daily Value*
Calories	2002.8

Total Fat 83.8g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 7.4g
Cholesterol 268mg	0%
Sodium 3926.1mg	0%
Total Carbohydrate 192.2g	0%
Dietary Fiber 31.8g	0%
Total Sugars 34.7g
Protein 132.8g	0%

Vitamin D 824IU	0%
Calcium 1173.5mg	0%
Iron 14.8mg	0%
Potassium 6570.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 25.9%

Carbs: 37.4%