One-pan roast herby fish

Ingredients

500g waxy potatoes, thinly sliced
1 large onion, thinly sliced
6 tbsp olive oil
Knob of butter
8 small vine tomatoes, halved
6 white (marinated) anchovy fillets, finely chopped (see tip)
2 garlic cloves, finely chopped
1 lemon, zested and sliced into discs
½ large bunch of fresh parsley, finely chopped (about 40g)
100g fresh breadcrumbs
4 thick white fish fillets, such as sustainable cod or coley
1 red chilli, sliced

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Scatter the potatoes and onion into a large roasting tray. Drizzle with 1 tbsp oil, season, then toss to coat. Dot with butter, then cook in the oven for 15 minutes at 190C/fan170C/gas5. Add the tomatoes, then return to the oven for 10 minutes more. Meanwhile, whizz the anchovy, garlic, lemon zest and parsley in a food processor with 3 tbsp of the olive oil to make a gremolata. Taste and season.
Mix the breadcrumbs with 2 tbsp oil and some seasoning. Top the potatoes with the fish fillets, lemon slices and sliced chilli, then scatter with the breadcrumbs.
Return to the oven and cook for 12-15 minutes until the fish steaks are just cooked through and the breadcrumbs are golden. Remove from the oven, top with the herby gremolata, then serve.

Recipe from November 2011 Issue

Nutrition

Nutrition: per serving

Calories: 401kcals
Fat: 7.7g (2.1g saturated)
Protein: 36.1g
Carbohydrates: 49.7g (8.9g sugars)
Fibre: 6.4g
Salt: 1.3g

delicious. tips

Milder and sweeter than the salted specimens, white (marinated) anchovies are available in Asda, Sainsbury’s and Waitrose.

Buy ingredients online

Published: 31 Oct 11
Updated: 18 Mar 24

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine