Fish and potatoes are great when baked together. This simple recipe is always welcome in my kitchen because it’s healthy and good.
Keeping things simple and healthy is my objective when cooking for my family. I serve a lot more fish dishes than meat at home because it is healthier and lighter. The best part is that both my kids eat fish. Since they are choosy and I am always in a hurry, I put together a dish using the ingredients they love, without requiring too much effort.
All I have to do is slice the potatoes and bake everything together. While dinner is cooking in the oven, I get to attend to other things. If time is always scarce at home, then try this recipe, and see how simple it is to put together a successful, easy dinner.
Baked shoestring potato-crusted fish recipe
With growing kids to feed, I have to find the right ingredients they love while keeping meals on the healthy side. Since they both love fish and baked potatoes, I just topped sole with potatoes and baked them together. And I didn’t even have to work hard in the kitchen.
Prep time: 20 minutes | Bake time: 40 minutes | Total time: 60 minutes
- 1 pound potatoes, peeled, thinly sliced
- 8 pieces fish fillet (use any white fish, like sole, plaice, cod), patted dry with paper towels
- Salt and pepper
- Extra-virgin olive oil
- Preheat the oven to 395 degrees F.
- On a baking pan lined with parchment paper, place 2 pieces of fish fillet side by side, making sure the ends of both fillets overlap each other to make 1 whole, big piece.
- Sprinkle some salt and pepper onto the fish.
- Place the thinly sliced potatoes on top of the fish, covering them completely.
- Drizzle with the olive oil, and then sprinkle with more salt and pepper.
- Place the pan onto the middle rack, and bake for 40 minutes or until the potatoes become crunchy. If you have a convection oven, then turn on the fan during the last 10 minutes of baking to give the potatoes more crunch.
- Serve the fish with the salad and tomatoes dressed with olive oil and salt.