Baked fish with salsa verde and rosemary potatoes
Delight in a healthy and flavorful meal with our Baked Fish with Salsa Verde and Rosemary Potatoes recipe. Featuring tender white fish topped with a vibrant salsa verde made from fresh parsley, basil, and capers, paired with fragrant rosemary potatoes. Perfect for a nutritious and delicious dinner!
- 19 May 2024
- Cook time 18 min
- Prep time 10 min
- 4 Servings
- 9 Ingredients
Baked fish with salsa verde and rosemary potatoes is a delicious and nutritious meal that combines tender white fish with herbaceous salsa verde and fragrant rosemary-infused potatoes. This recipe is easy to follow, making it perfect for both weeknight dinners and special occasions. Using simple, fresh ingredients ensures a burst of flavor in every bite.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
- In a large bowl, combine the potato wedges, 1 tbsp of the lemon zest, the chopped rosemary, and 1/4 cup (60g) of the olive oil.
- Season with salt and pepper to taste.
- Toss until the potato wedges are evenly coated.
- Spread the potato wedges in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, turning them halfway through, until they are golden brown and crispy.
- While the potatoes are roasting, lightly oil another baking dish or sheet.
- Place the white fish fillets in the dish and drizzle with 2 tbsp (30g) of olive oil.
- Season with salt and pepper.
- Bake in the same oven for about 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
- In a food processor, combine the fresh parsley, basil leaves, capers, minced garlic, the remaining 1 tbsp of lemon zest, and the remaining 1/2 cup (90g) of olive oil.
- Pulse until finely chopped but still retaining some texture. You can also season with salt and pepper to taste if needed.
- Once the potatoes and fish are done, plate the fish fillets and spoon the salsa verde generously over the top.
- Serve the crispy rosemary potatoes on the side.
- This dish pairs beautifully with a fresh green salad or a light white wine. Enjoy your delicious and healthy meal!
Tips:
- Choose a firm white fish such as cod, halibut, or snapper to ensure it holds up well during baking.
- To infuse more flavor into the potatoes, lightly crush the garlic cloves before adding them.
- Use fresh herbs for the salsa verde for a more vibrant and aromatic sauce.
- Ensure the fish is completely dry before baking to achieve a nice crust.
- Serve the dish with a side of steamed vegetables or a light salad for a complete meal.
By carefully following these steps and tips, you can create a perfectly balanced meal of baked fish with salsa verde and rosemary potatoes. The combination of tender fish, herbaceous potatoes, and zesty salsa verde will delight your taste buds and impress your guests.
| Nutrition Facts | |
|---|---|
| Serving Size | 410 grams |
| Energy | |
| Calories 350kcal | 14% |
| Protein | |
| Protein 36g | 24% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 3.95g | 10% |
| Sugar 1.41g | 1% |
| Fat | |
| Fat 54g | 65% |
| Saturated 8g | 26% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 130mg | 24% |
| Vitamin B1 0.38mg | 31% |
| Vitamin B2 0.28mg | 22% |
| Vitamin B3 7mg | 43% |
| Vitamin B6 0.99mg | 58% |
| Vitamin B9 77ug | 18% |
| Vitamin B12 1.70ug | 71% |
| Vitamin C 50mg | 56% |
| Vitamin E 0.55mg | 4% |
| Vitamin K 260ug | 215% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.35mg | 0% |
| Iron, Fe 2.98mg | 27% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 560mg | 45% |
| Potassium, K 1270mg | 37% |
| Selenium, Se 22ug | 40% |
| Sodium, Na 280mg | 19% |
| Zinc, Zn 2.35mg | 21% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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