Baked Fish with Roasted Potatoes, Tomatoes, and Salmoriglio Sauce

Name: Baked Fish with Roasted Potatoes, Tomatoes, and Salmoriglio Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons black pepper, divided; 794 grams whole tomatoes, drained and chopped; 177 milliliters dry white wine; 946 milliliters thinly sliced fennel bulb (about 2 small bulbs); 1 teaspoon fennel seeds; 6 Tbsps chopped fresh flat-leaf parsley, divided; 3 garlic cloves, minced; 6 servings Salmoriglio Sauce; 1 teaspoons kosher salt, divided; 1 Tbsp olive oil, divided; 1 Tbsp grated orange rind; 2 teaspoons dried oregano; 1 liters peeled red potatoes, cut into 1/8-inch slices (about 2 pounds); 1 kilograms sea bass fillets or other firm white fish fillets

Need a gluten free, dairy free, and pescatarian main course? Baked Fish with Roasted Potatoes, Tomatoes, and Salmoriglio Sauce could be a great recipe to try. One serving contains 332 calories, 35g of protein, and 7g of fat. This recipe serves 6. From preparation to the plate, this recipe takes about 45 minutes. If you have flat-leaf parsley, potatoes, canned tomatoes, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Combine the potatoes, sliced fennel, 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 13 x 9-inch baking dish; toss gently to coat.

Ingredients you will need

Potato

Fennel

Pepper

Salt

Cooking Oil

Equipment you will use

Baking Pan

Bake at 450 for 30 minutes.

Equipment you will use

Oven

Heat 1 teaspoon oil in a medium nonstick skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add fennel seeds and garlic; saut 1 minute.

Ingredients you will need

Fennel Seeds

Garlic

Add 1/4 teaspoon salt, 1/8 teaspoon pepper, wine, 4 tablespoons parsley, orange rind, oregano, and tomatoes; bring to a boil. Reduce heat; simmer 8 minutes.

Ingredients you will need

Orange Zest

Tomato

Oregano

Parsley

Pepper

Salt

Wine

Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange fillets over potato mixture; spread tomato mixture over fillets.

Ingredients you will need

Pepper

Potato

Spread

Tomato

Salt

Bake at 450 for 20 minutes or until the fish flakes easily when tested with a fork.

Ingredients you will need

Fish

Equipment you will use

Oven

Sprinkle with 2 tablespoons parsley; garnish with lemon rind strips, if desired.

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Lemon Peel

Parsley

Serve with Salmoriglio Sauce.

Ingredients you will need

Sauce

(Totals include Salmoriglio Sauce)

Ingredients you will need

Sauce

Equipment

Oven

Baking Pan

Frying Pan

Ingredients

Servings:

1teaspoons

black pepper, divided 794grams

whole tomatoes, drained and chopped 177milliliters

dry white wine 946milliliters

thinly sliced fennel bulb (about 2 small bulbs)1teaspoon

fennel seeds 6Tbsps

chopped fresh flat-leaf parsley, divided 3

garlic cloves, minced 6servings

Salmoriglio Sauce 1teaspoons

kosher salt, divided 1Tbsp

olive oil, divided 1Tbsp

grated orange rind 2teaspoons

dried oregano 1liters

peeled red potatoes, cut into 1/8-inch slices (about 2 pounds)1kilograms

sea bass fillets or other firm white fish fillets

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Chehalem 3 Vineyard Pinot Gris. It has 4.4 out of 5 stars and a bottle costs about 26 dollars.