Description
This vibrant fish traybake combines tender baby potatoes, colorful red and yellow peppers, and juicy cherry tomatoes with flaky white fish fillets. Infused with fresh herbs and a hint of lemon, it’s an easy one-dish meal baked to perfection for a healthy and flavorful dinner.
Ingredients
Scale
Vegetables & Herbs
- 500g baby or new potatoes, halved or quartered if large
- 1 red onion, roughly chopped
- 1 red pepper, roughly chopped
- 1 yellow pepper, roughly chopped
- Few sprigs of oregano or thyme
- 200g cherry tomatoes (on or off the vine)
- 400g can cherry tomatoes
Fish & Additional Ingredients
- 4 fillets frozen white fish (such as cod or pollock)
- 1 lemon, cut into slices, plus optional extra wedges to serve
- 3 tbsp olive oil
Instructions
- Preheat and prepare potatoes: Heat the oven to 200C/180C fan/gas 6. Place the halved or quartered baby potatoes into an ovenproof dish and drizzle 1 tablespoon of olive oil over them. Roast for 20 minutes to start softening the potatoes.
- Add vegetables and herbs: After 20 minutes, add the roughly chopped red onion, red pepper, and yellow pepper to the potatoes. Mix together well and season with salt and pepper. Scatter the sprigs of oregano or thyme on top and drizzle another tablespoon of olive oil. Return the dish to the oven and cook for another 15 minutes.
- Add tomatoes and fish: Stir in the canned cherry tomatoes thoroughly, then place the fresh cherry tomatoes on top (leaving them on the vine if desired). Nestle the frozen white fish fillets into the vegetable mixture, drizzle with the remaining tablespoon of olive oil, season well, and arrange lemon slices over the fish to infuse flavor.
- Bake until cooked through: Bake for 15-20 minutes more, until the fish is completely cooked and flakes easily with a fork, and the vegetables are tender all the way through.
- Serve: Serve the traybake hot straight from the oven, with extra lemon wedges on the side for squeezing over the fish and vegetables to add a fresh citrus brightness.
Notes
- You can use fresh or frozen fish fillets; if using frozen, no need to thaw before cooking.
- Adjust herbs according to preference—thyme and oregano work equally well.
- Leaving cherry tomatoes on the vine during cooking adds visual appeal but is optional.
- For a spicier twist, add a pinch of chili flakes with the vegetables.
- Ensure fish is fully cooked by checking it flakes easily with a fork before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Keywords: fish traybake, baked fish, potato traybake, Mediterranean fish recipe, healthy fish dinner, roasted vegetables, lemon fish
