Fish with Potatoes and Capers
Simple can be delicious as you can see with this Fish with Potatoes and Capers 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! Thought that may get your attention...
Helpful Tips
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.
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.
What to serve it with?
I have often cooked this without the potatoes and instead steamed some rice and served the fish with rice or even quinoa. It is absolutely delicious and pairs perfectly with any gluten-free grain..
Watch How to Make It
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.
Happy Creating,
Margaret
Fish with Potatoes and Capers
Serves 4
Prep: 10 minutes
Cooking: 20 minutes
Fish:
8 Bream fillets
3 tablespoons extra virgin olive oil
1/2 cup capers or green olives
sea salt
pepper
paprika
ground garlic (optional to add minced)
ground coriander
oregano
1 lemon sliced
Potatoes:
4 potatoes, cut into wedges
2 tablespoons extra virgin olive oil
sea salt
pepper
oregano
To Garnish:
parsley
lemon juice
Heat the oven to 200°C fan forced / 220°C conventional oven / 425°
Drizzle olive oil in a tray and place fish on top. Season, drizzle with more extra virgin olive oil and top with slices of lemon and capers.
Boil the potato wedges for 5 minutes, drain and season with sea salt, pepper, oregano and olive oil. Scatter over fish.
Bake for 20-30 minutes or until cooked through.
Garnish with a squeeze of lemon juice and finely chopped parsley leaves.
