Easy

Baked Greek fish with tomatoes and potato wedges

Name: Snapper with tomatoes and potato wedges recipe
Yield: 4
Ingredients: 4 (150g each) all-rounder potatoes (such as desiree), cut into rough wedges; 50.00 ml extra virgin olive oil, plus extra, to drizzle; 30.00 ml Mediterranean spice blend (see notes); 4 (250g each) boneless firm white fish fillets (we used snapper); Fried oregano leaves, to serve; Lemon halves, to serve; 50.00 ml extra virgin olive oil; 1 red onion, thinly sliced; 1 garlic clove, crushed; 2 x 400g cans chopped tomatoes with basil; 125ml chicken; 1 roasted red capsicum, finely chopped; 20.00 ml finely chopped flat-leaf parsley; 20.00 ml fresh oregano; Pinch chilli flakes (optional)

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Baked Greek fish with tomatoes and potato wedges

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by Dominic Smith

Jan 16, 2025

"This is a dish that captures the essence of simple Greek cooking - the kind of meal you might enjoy at a seaside taverna. It’s all about letting the ingredients shine, with a drizzle of olive oil and a squeeze of lemon to bring everything together." - Dominic Smith

4 (150g each) all-rounder potatoes (such as desiree), cut into rough wedges
2 1/2 tbs extra virgin olive oil, plus extra, to drizzle
1 1/2 tbs Mediterranean spice blend (see notes)
4 (250g each) boneless firm white fish fillets (we used snapper)
Fried oregano leaves, to serve
Lemon halves, to serve

Sauce

2 1/2 tbs extra virgin olive oil
1 red onion, thinly sliced
1 garlic clove, crushed
2 x 400g cans chopped tomatoes with basil
1/2 cup (125ml) chicken or vegetable stock
1 roasted red capsicum, finely chopped
1 tbs finely chopped flat-leaf parsley
1 tbs fresh oregano
Pinch chilli flakes (optional)

Method

1.

Preheat oven to 220°C/200°C fan-forced. Grease a large baking tray and line with baking paper.
2.

In a large bowl, drizzle the potato liberally with oil. Season to taste and add spice blend, then toss well to combine. Scatter over prepared tray and roast for 35-40 minutes, until golden, crisp and cooked through.
3.

Meanwhile, to make sauce, heat oil in a large ovenproof frypan over high heat. Add onion and garlic and cook, stirring occasionally, for 4-5 minutes, until onion begins to soften. Add tomatoes, stock, capsicum, herbs and chilli, if using. Cook, stirring occasionally, for 8-10 minutes, until slightly thickened. Season to taste.
4.

Season fish all over with fine salt. Heat a large frypan with extra oil over high heat. Add fish, skin-side down, and cook for 3-5 minutes, until skin is golden (see notes). Transfer to sauce pan, skin-side up, and bake in oven for 6-8 minutes, until snapper is firm to touch, opaque and just cooked through. Rest for 5 minutes.
5.

To serve, divide sauce among shallow serving bowls, top with fifish (skin-side up) and scatter with fried oregano. Serve with lemon and potato wedges on the side.

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Recipe Notes

Mediterranean spice blend is available from supermarkets. Substitute a mix of salt flakes and your favourite dried herbs and spices. If using skinless fish, fry on one side until flesh is golden and place, fried-side up, in sauce pan.