Baked Fish With Potatoes(Pesce Con Patate El Forno)
A flavorful baked fish dish featuring tender rockfish, roasted potatoes, tomatoes, garlic, and herbs, perfect for a comforting family dinner with Mediterranean flair.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- Place the cleaned rockfish in a large baking dish.
- Cut the potatoes into 1/4-inch thick slices and arrange them around and on top of the fish.
- Add sliced onions around the fish and on top of the potatoes.
- Pour chopped tomatoes and their juice over the fish, potatoes, and onions.
- Sprinkle chopped garlic, parsley, Parmesan cheese, salt, and pepper over the fish.
- Pour olive oil over the entire dish.
- Cover the pan with tin foil.
- Bake for 1 hour and 15 minutes, removing the foil during the last 30 minutes.
Tips & Substitutions
For added flavor, consider marinating the rockfish in lemon juice and herbs for 30 minutes before baking. If rockfish is unavailable, any firm white fish such as cod or haddock can work as a substitute. Feel free to add other vegetables like bell peppers or zucchini for a colorful twist. To save time, use pre-sliced potatoes or frozen mixed vegetables.
Serving Suggestions
Serve this baked fish dish with a fresh green salad or steamed broccoli for a balanced meal. It pairs beautifully with Lemon Shrimp Scampi for an impressive seafood feast. Consider garnishing with additional parsley and a squeeze of lemon juice to enhance the flavors. Crusty bread is also great for soaking up the delicious juices.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the fish and potatoes in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) until heated through. This method helps retain moisture and keeps the dish from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Fish With Potatoes(Pesce Con Patate El Forno) contains roughly 1301 calories, with 31g protein, 184g carbohydrates, and 50g fat. It is an excellent source of vitamin C (217% of the Daily Value), potassium (106% of the Daily Value), and dietary fiber (80% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2208mg per serving (96% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of fish for this recipe?
Yes, you can substitute rockfish with other firm white fish like cod, haddock, or tilapia. Each type of fish will give a slightly different flavor but will still work well with the potatoes and seasonings.
What can I serve with baked fish and potatoes?
This dish pairs well with a variety of sides. A simple green salad or steamed vegetables like asparagus or green beans adds freshness. You might also consider serving it alongside crusty bread to soak up the flavorful juices.
Can I make this recipe in advance?
Yes, you can prepare the dish ahead of time by assembling it and covering it with foil. Store it in the refrigerator for up to 24 hours before baking. Just remember to add a few extra minutes to the baking time if it goes in the oven cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).