I try to eat a fish dish at least once a week. It doesn’t have to be a fancy meal; even canned tuna sandwiches can hit the spot sometimes. While my favorite fish is salmon, it can be quite pricey. This makes it nearly impossible to have it every week, which is how I know that trout is a great salmon replacement.
With this being said, I had planned on using whatever was on sale for this dish. Truly, I wrote “whichever fish is available/on sale (haddock/cod/pollock)” on our grocery list. Luckily, salmon was on sale so it was perfect for this roasted fish, tomatoes and potatoes dish inspired by BBC goodfood. It is simple, healthy, comforting and can be made in less than an hour.
Roasted Fish, Tomatoes and Potatoes
Ingredients
400g Sweet Potatoes, scrubbed and cut into wedges or matchsticks
1 Onion, halved and sliced
2 Cloves of Garlic, roughly chopped
1 tsp Dried Oregano (Or, 1/2 Tbsp chopped Fresh Oregano)
2 Tbsps Olive Oil
1 Lemon, cut into wedges, saving two for the juice
2 Large Tomatoes, cut into wedges
2 (approx. 200g) Fresh Skinless Pollock Fillets (Or, whichever fish is on sale; salmon is my favorite)
Small handful parsley, roughly chopped
Arugula or other leafy green for a base, optional
Instructions
Heat oven to 400F. Add the potatoes, onion, garlic, oregano and olive oil into a roasting tin. Season and then, using your hands, mix everything so it is coated with the oil.
Roast for 15 mins, turn everything over and add the lemon and tomatoes. Top everything with the fish fillets, and season the filets with lemon juice and pepper. Roast for 10 minutes or until the fish is done.
Garnish with the parsley and serve. I used arugula as a base and placed everything else on top and it all goes so well together. However, simply serving the fish with the potatoes and tomatoes as a side works well too.
Enjoy!
