Roast Fish, Potatoes & Olives recipe is sure to be a crowd-pleaser. Here are some additional tips and suggestions to enhance your cooking experience:
Tips:
- Potatoes: Ensure that the new potatoes are cut into even-sized halves to ensure uniform cooking.
- Fish: Hāpuku, also known as groper, is a great choice because of its firm texture, but other fish like cod, halibut, or snapper would also work well. Just adjust the cooking time based on the thickness of the fillet.
- Tomatoes: Using tomatoes on the vine adds a nice visual element and they usually have a more intense flavor. If they aren’t available, cherry tomatoes can be a good substitute.
- Olive Oil: Opt for a high-quality extra virgin olive oil as this is a key flavor in the dish.
- Seasoning: While the recipe mentions seasoning the fish with salt and pepper, it’s also a good idea to season the potatoes. Seasoning every layer of the dish will ensure a more flavorful result.
- Cooking Time: Fish doesn’t take long to cook. Keep an eye on it to avoid overcooking. The fish should be flaky and moist.
Roast Fish, Potatoes & Olives Recipe
Ingredients:
- 750g small new potatoes, halved lengthways
- 750g skinless, boneless hāpuku, or other firm-fleshed white fish
- 10-12 small ripe tomatoes, preferably on the vine
- ½ cup pitted kalamata olives, drained
- 1 lemon, cut in wedges
- 3 cloves garlic, crushed
- 2 tbsp chopped oregano or 2 tsp dried
- ¼ cup olive oil
- Small handful fresh basil, to garnish
Instructions:
- Preheat the oven to 200°C (392°F).
- Partially cook the potatoes in boiling, salted water for 10 minutes. Drain them well and arrange them in the base of a large, lightly oiled oven dish.
- Cut the fish into 6 portions and arrange them on top of the potatoes. Scatter the tomatoes, olives, and lemon wedges over the fish and potatoes. Season with salt and pepper.
- Combine the crushed garlic and oregano with the olive oil. Drizzle this mixture over the fish and potatoes.
- Bake for 20-25 minutes or until the fish is opaque and flakes easily, indicating it is cooked. If you prefer a more charred effect, finish it under a hot grill for 5 minutes.
- Just before serving, scatter fresh basil over the dish.
Serving Suggestions:
- Wine Pairing: A crisp, white wine like Sauvignon Blanc or Pinot Gris would complement the flavors of the fish and olives.
- Bread: Serve with some crusty bread on the side to soak up the delicious garlicky olive oil.
- Salad: A simple green salad with a lemon vinaigrette would be a refreshing side to balance the richness of the fish and potatoes.
- Dressing: A drizzle of good quality balsamic reduction just before serving can add a tangy sweetness that contrasts nicely with the saltiness of the olives.
- Citrus Burst: Consider serving with extra lemon wedges on the side. A squeeze of fresh lemon just before eating can really elevate the flavors.
Remember, this recipe is versatile, and you can easily adjust it based on your preferences or what ingredients you have on hand. Enjoy your one-pan dinner of succulent roast fish, potatoes, and olives!
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