Baked Fish with Potatoes
Submitted by merchantwoman
Fish fillets and potatoes baked in a slow-simmered tomato sauce with onions, garlic, green peppers, and bay leaves. A hearty one-pan Italian-American dinner basted to golden, saucy goodness.
YIELD
4 servingsPREP
15 minCOOK
2 hrsREADY
2 hrsBaked Fish with Potatoes
This is Sunday dinner, Italian-American style.
A homemade tomato sauce simmers for an hour with onions, garlic, green peppers, celery, and bay leaves until thick and fragrant.
That sauce gets poured right over seasoned fish fillets and chunks of potato in a roasting pan, and the whole thing bakes low and slow with a baste every 15 minutes.
The potatoes soak up all that tomatoey goodness while the fish stays moist under its blanket of sauce.
One pan, two hours, and enough food to feed the whole family with leftovers.
Pro Tips
- Cut potatoes evenly: Uniform pieces mean everything cooks at the same rate. Aim for 1-inch chunks.
- Baste religiously: Every 15 minutes keeps the fish from drying out and builds layers of flavor on the potatoes.
- Use firm white fish: Cod, haddock, or halibut all hold up well in the sauce without falling apart.
- The pinch of sugar matters: It balances the acidity of the canned tomatoes and rounds out the sauce.
Ingredients
Directions
Sauté onions, pepper, celery, garlic, and parsley in olive oil.
Add blended tomatoes and bay leaves.
Cook approximately for 1 hour, add sugar.
Oil a roasting pan, season the fish with salt and pepper.
Place fish in pan with cut-up potatoes.
Pour sauce over potatoes and fish.
Bake for approximately 1 hour, basting every 15 minutes.
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