Marinated White Fish with Vegetables and Roasted Potatoes
A delicious poached fish dish with mixed vegetables, olives, and crispy roasted fingerling potatoes. Recipe in comments.
by foxyplatypus
1 Comment
foxyplatypus
Ingredients:
For fish:
1.5 lbs fresh Alaskan wild-caught cod (use whatever white fish you like, though–this was the affordable choice for me b/c my fave, halibut, was $25/lb!)
1 can quartered artichoke hearts, drained
15-20 cherry tomatoes
1 can butter beans, drained and rinsed
10-15 pitted kalamata olives
3/4 medium red onion, cut into chunks or strips, your choice
2 tbsp EVOO
1/2 cup vegetable broth
4 sprigs of thyme
For marinade:
1 inch concentrated tomato paste (from a tube; 1 tbsp if canned)
2 tbsp dijon mustard
2 sprigs fresh thyme
2 tbsp EVOO
1 tbsp minced garlic
1 tsp each dried oregano, basil, and rosemary (Italian seasoning works, use 3 tsp)
Sea salt to taste
For potatoes:
4-5 fingerling potatoes per person
1/4 red onion, in chunks or slices
Enough olive oil to lightly coat
1/2 tsp salt
2-3 sprigs thyme
Note: Remove all thyme from sprigs
1. Preheat oven to 400F. Prepare a small baking dish with a light coat of olive oil, add potatoes, salt, thyme, and onion, and stir to coat.
2. Put potatoes on bottom rack of oven for 20 minutes.
3. While potatoes are roasting, in small bowl, mix all marinade ingredients until fully emulsified.
4. Prepare a large baking dish with olive oil and broth. Add tomatoes, onion, beans, olives, thyme, and artichokes. Salt to taste.
5. Place fish in baking dish semi-submerged in broth and vegetables and slather with marinade. It’s ok if some drips off.
6. When potatoes have roasted 20 minutes, take out, stir to recoat in oil, put back. Place baking dish with fish next to them on the bottom rack, roast both for 25-30 minutes. Potatoes may get done before fish, just fork test it. Serves 2-3 people. Top fish with tsp of pesto before serving if desired.
1 Comment
Ingredients:
For fish:
1.5 lbs fresh Alaskan wild-caught cod (use whatever white fish you like, though–this was the affordable choice for me b/c my fave, halibut, was $25/lb!)
1 can quartered artichoke hearts, drained
15-20 cherry tomatoes
1 can butter beans, drained and rinsed
10-15 pitted kalamata olives
3/4 medium red onion, cut into chunks or strips, your choice
2 tbsp EVOO
1/2 cup vegetable broth
4 sprigs of thyme
For marinade:
1 inch concentrated tomato paste (from a tube; 1 tbsp if canned)
2 tbsp dijon mustard
2 sprigs fresh thyme
2 tbsp EVOO
1 tbsp minced garlic
1 tsp each dried oregano, basil, and rosemary (Italian seasoning works, use 3 tsp)
Sea salt to taste
For potatoes:
4-5 fingerling potatoes per person
1/4 red onion, in chunks or slices
Enough olive oil to lightly coat
1/2 tsp salt
2-3 sprigs thyme
Note: Remove all thyme from sprigs
1. Preheat oven to 400F. Prepare a small baking dish with a light coat of olive oil, add potatoes, salt, thyme, and onion, and stir to coat.
2. Put potatoes on bottom rack of oven for 20 minutes.
3. While potatoes are roasting, in small bowl, mix all marinade ingredients until fully emulsified.
4. Prepare a large baking dish with olive oil and broth. Add tomatoes, onion, beans, olives, thyme, and artichokes. Salt to taste.
5. Place fish in baking dish semi-submerged in broth and vegetables and slather with marinade. It’s ok if some drips off.
6. When potatoes have roasted 20 minutes, take out, stir to recoat in oil, put back. Place baking dish with fish next to them on the bottom rack, roast both for 25-30 minutes. Potatoes may get done before fish, just fork test it. Serves 2-3 people. Top fish with tsp of pesto before serving if desired.