How to cook Greek Baked Fish and Potato
- 1 pound bluefish fillets, with skin
- Grated rind of 1 lemon
- 1 clove garlic, peeled and minced
- 1 teaspoon dried oregano, crumbled
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 medium potatoes, peeled and very thinly sliced (about 1 pound)
- 5 tablespoons olive or vegetable oil, divided use
- 1 tablespoon chopped parsley
- Preheat oven to 450°F (230°C).
- In a small bowl, combine the lemon rind, garlic, oregano, salt and pepper.
- Place half the mixture in a greased 13x9x2-inch baking dish. Add the potatoes and 3 tablespoons of the oil, and mix to coat the potatoes well. Spread the potatoes flat in the dish. Bake, uncovered, for 25 minutes, stirring once. The potatoes should be almost tender.
- Place the bluefish fillets skin side down over the potatoes. Sprinkle with the remaining half of the lemon rind mixture and the remaining 2 tablespoons of oil. Bake, uncovered, basting with the oil in the dish, for 5 to 7 minutes, depending on the thickness of the fish. When the fish flakes easily when tested with a fork, it is done.
- Sprinkle the Greek Baked Fish and Potato with parsley and serve immediately.
The Greek Baked Fish and Potato recipe is delicious, simple, and really easy to cook.
is the perfect fish for a quick meal. Other fish fillets such as seatrout (weakfish), sea bass
, orange roughy
or red snapper work equally well.
This recipe for Greek Baked Fish and Potato serves/makes: 4 servings
The Greek Baked Fish and Potato recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Bluefish
Preparation Method: Baked