Fish bake with potato, tomato and olives
Having a full time job, means having to work the odd late night as I’m sure many of you can sympathise with. It can be so tempted to pay a visit to the local take out or buy a supermarket pizza on the way home. Easy! But, I always end up feeling unsatisfied and mega thirsty from the amount of salt consumed. Eating a good healthy meal, doesn’t mean you have to spend hours in the kitchen or needing special equipment. This recipe of baked fish is super easy, quick and will put a little smile on your face. [ingredients title=”Ingredients (serves 2 people)”] 250g Maris Piper potato, peeled and cut into thick slices. Extra virgin Olive oil 1 red onion, sliced 150g pomodorini tomatoes, halved 100g black pitted olives, halved 2 tbsp capers, drained 1 tbsp dry thyme 200-250g white fish fillets (cod, seabass, hake, turbot) 150ml white wine Salt and Pepper [/ingredients] [directions title=”Directions”] Preheat the oven to 200c Cook sliced potatoes in salted boiling water for 5 minutes. Drain and dress the potato slices with a drizzle of extra virgin olive oil. Set aside. In a bowl, mix the red onion, tomatoes, olives, capers and thyme. Drizzle with a little more olive oil and season with salt and pepper In a well oiled baking tray, arrange the potato slices and tomato mix. Season the fish with salt and place on top of the vegetables. Pour the white wine over the fish. Cook in the oven for 20 minutes. Serve immediately [/directions]

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The Tiny Italian
Ciao, I’m Paola, I'm a self care cookery teacher and Italian food expert cook and teacher. I'm the founder of The Tiny Italian and the best online self care cookery school on the planet. I help busy people inject balance into their hectic lifestyle by transforming their cooking mindset. I open their eyes that cooking is a fun delicious form of self care rather than a dreaded chore.
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The Comments
Poonam Paul
Your recipe is inspiring me to cook this recipe now. But too late now. I will surely cook tomorrow as all ingredients are available at home and the recipe is very easy too.
Stephen
So delicious I ate it three nights running…….
The Tiny Italian
StephenYAS!!! I’m so pleased you liked it. So simple to rustle up but super lush!!