Home/Recipes/Baked White Fish and Fingerling Potatoes

Baked White Fish and Fingerling Potatoes

Name: Baked White Fish and Fingerling Potatoes
Total time: 50 min
Yield: Serves 2
Ingredients: Potatoes; 2 tablespoons extra-virgin olive oil, divided; 1/2 pound fingerling potatoes, washed and cut into 1/2-inch slices; 2 cloves garlic, finely chopped; 2 tablespoons finely chopped chives; 1/2 teaspoon fine sea salt; Fish; 3/4 cup dry white wine; 1 tablespoon extra-virgin olive oil; 1/4 cup lemon juice; 1 tablespoon chopped fresh tarragon; 1 clove garlic, finely chopped; 1/4 teaspoon fine sea salt; 2 (6.0-ounce) skinless white fish fillets; 2 thin lemon slices (for garnish); Paprika for garnish; 1/4 teaspoon ground black pepper; 1/8 teaspoon ground black pepper

Serves 2

Time 50 min

Your choice of mild white fish fillets soak in a delicate wine, lemon juice and herb marinade, while the garlic-chive flavored fingerling potatoes roast until almost tender. Then bake the fish alongside the potatoes and serve the meal straight out of the oven to your table.

Special Diets:

Ingredients

Potatoes
2 tablespoons extra-virgin olive oil, divided
1/2 pound fingerling potatoes, washed and cut into 1/2-inch slices
2 cloves garlic, finely chopped
2 tablespoons finely chopped chives
1/2 teaspoon fine sea salt
Fish
3/4 cup dry white wine
1 tablespoon extra-virgin olive oil
1/4 cup lemon juice
1 tablespoon chopped fresh tarragon
1 clove garlic, finely chopped
1/4 teaspoon fine sea salt
2 (6.0-ounce) skinless white fish fillets
2 thin lemon slices (for garnish)
Paprika for garnish
1/4 teaspoon ground black pepper
1/8 teaspoon ground black pepper

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Method

Preheat the oven to 400°F.

In a large baking dish, cover the bottom with parchment paper and rub 1/4 teaspoon oil onto paper.

Place potato slices in a single layer in baking dish and coat with remaining oil, garlic, chives, salt and pepper.

Bake potatoes for 20 minutes.

Remove dish from oven and flip potatoes over.

Bake for another 15 minutes.

While potatoes are cooking, mix together wine, olive oil, lemon juice, herbs, garlic, salt and pepper.

Marinate fish in refrigerator for approximately 30 minutes.

When potatoes are tender, remove dish from oven and push potatoes to the sides to make room for the fish to lie flat.

Place fish in center of dish and bake fish (with potatoes) until opaque but still moist, about 10 minutes.

Garnish fish with lemon slices and sprinkle potatoes and fish with paprika.

Nutritional Info:

Per serving: 520 calories (210 from fat), 23g total fat, 3.5g saturated fat, 80mg cholesterol, 740mg sodium, 25g carbohydrates (4g dietary fiber, 2g sugar), 37g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

Potatoes
2 tablespoons extra-virgin olive oil, divided
1/2 pound fingerling potatoes, washed and cut into 1/2-inch slices
2 cloves garlic, finely chopped
2 tablespoons finely chopped chives
1/2 teaspoon fine sea salt
Fish
3/4 cup dry white wine
1 tablespoon extra-virgin olive oil
1/4 cup lemon juice
1 tablespoon chopped fresh tarragon
1 clove garlic, finely chopped
1/4 teaspoon fine sea salt
2 (6.0-ounce) skinless white fish fillets
2 thin lemon slices (for garnish)
Paprika for garnish
1/4 teaspoon ground black pepper
1/8 teaspoon ground black pepper

Shop with Prime

Exclusively for Prime members in select ZIP codes.