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Baked Fish with Roasted Potatoes, Tomatoes, and Salmoriglio Sauce

  • 6servings
  • 379calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 cups peeled red potatoes, cut into 1/8-inch slices (about 2 pounds)

  2. 4 cups thinly sliced fennel bulb (about 2 small bulbs)

  3. 1 tablespoon olive oil, divided

  4. 3/4 teaspoon kosher salt, divided

  5. 1/2 teaspoon black pepper, divided

  6. 1 teaspoon fennel seeds

  7. 3 garlic cloves, minced

  8. 3/4 cup dry white wine

  9. 6 tablespoons chopped fresh flat-leaf parsley, divided

  10. 1 tablespoon grated orange rind

  11. 1 1/2 teaspoons dried oregano

  12. 1 (28-ounce) can whole tomatoes, drained and chopped

  13. 6 (6-ounce) sea bass fillets or other firm white fish fillets

  14. Lemon rind strips

  15. Salmoriglio Sauce

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°.

  2. Combine the potatoes, sliced fennel, 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 13 x 9-inch baking dish; toss gently to coat. Bake at 450° for 30 minutes.

  3. Heat 1 teaspoon oil in a medium nonstick skillet. Add fennel seeds and garlic; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, wine, 4 tablespoons parsley, orange rind, oregano, and tomatoes; bring to a boil. Reduce heat; simmer 8 minutes.

  4. Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange fillets over potato mixture; spread tomato mixture over fillets. Bake at 450° for 20 minutes or until the fish flakes easily when tested with a fork. Sprinkle with 2 tablespoons parsley; garnish with lemon rind strips, if desired. Serve with Salmoriglio Sauce.

  5. (Totals include Salmoriglio Sauce)

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