Fish with Potatoes and Capers
Simple can be delicious as you can see with this Fish with Potatoes and Capers recipe in an olive oil and lemon juice sauce. It is elegant, gluten free, dairy free, healthy and best of all goes well with a lovely white wine! LOL! Thought that may get your attention...
The recipe and some suggestions:
Fish: I have used Bream fillets but any white fish that can be baked will do. I would suggest trying it with cod or even snapper fillets. Just be aware that the baking time may be longer if the fillets are thicker.
Vegetables: You will have to pre boil the potatoes for 5 minutes to reduce the baking time so the fish does not overcook. If you prefer to swap the potatoes with a green vegetable then there will be no need for this step. I would suggest broccolini, capsicum strips, yellow or green squash and even kale would go nicely.
Capers or Olives: Green olives are a wonderful substitute for capers.
Extra: I have often cooked this without the potatoes and instead steamed some rice and served the fish with this. It is absolutely delicious and pairs well.
Seasoning: Please do not skimp on the seasoning. Fish always needs to be seasoned well. When you think you have added enough, just sprinkle that little bit more.
And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you.
Be Well, Margaret x
Note: For those celebrating Orthodox Easter, this is a wonderful Fish meal for Palm Sunday this week.
Prep: 10 minutes
Cooking: 20 minutes
8 Bream fillets
3 tablespoons extra virgin olive oil
1/2 cup capers or green olives
ground garlic (optional to add minced)
1 lemon sliced
4 potatoes, cut into wedges
2 tablespoons extra virgin olive oil
Heat the oven to 200C fan forced.
Drizzle olive oil in tray and place Bream on top. Season, drizzle more evoo and top with slices of lemon and capers.
Boil the potato wedges for 5 minutes, drain and season with sea salt, pepper, oregano and evoo. Scatter over fish.
Bake for 20 minutes or until cooked through.
Garnish with a squeeze of lemon juice and finely chopped parsley leaves.