This baked fish recipe is light, nutritious, and full of flavor. As the vegetables bake, they “caramelize”, creating richness and depth that complements the fish. The flexibility of this recipe is also a plus. You can use a whole range of fish — cod, salmon, tilapia, sole, and it can be served as-is or paired with rice, in which case you may wish to omit the potatoes from the recipe. There is also flexibility with the vegetables – add some carrots, omit zucchini, tailor it to your liking. And a final bonus is that you only have one pan to clean up at the end!
Ingredients
- 1 garlic clove
- 4 medium potatoes
- 1 medium onion
- 3 bell peppers
- 2 zucchinis
- 2 bay leaves
- 1/4 cup extra virgin olive oil
- 2 teaspoons salt (divided)
- 4 teaspoons tomato paste
- 3 cups water
- 4 fillets fish (~ 1 pound)
Preparation
- Heat the oven to 400 degrees
- Peel and mince the garlic, cut the potatoes into quarter inch thick rounds, the onion into half-rounds, and the bell peppers into strips
- Wash and slice the zucchini into quarter inch thick rounds
- Place the vegetables and bay leaves in a large baking pan and season with 1.5 teaspoons salt and the olive oil
- In a tall glass, mix the tomato paste with the water and add to the baking pan
- Bake the vegetables for 1 hour at 400 degrees
- While the vegetables bake, salt the fish fillets with 1/2 teaspoon salt and set aside
- After 1 hour, remove the vegetables from the oven and add the fillets
- Bake for another 15-30 minutes or until the fish begins to flake easily with a fork
