We first made this fish bake a few years ago and usually have it served at the table with crusty bread to dip into the juices at the end. Although this recipe is adapted for one there will still be plenty so you won’t go hungry even without the bread.
Toast and jam
Mediterranean fish bake
Mediterranean Fish bake
Adapted from Jamie Oliver’s Save book
1-2 White fish fillets defrosted
1 large potato finely slices
1/4 red pepper thinly slices
1/4 yellow thinly slices
1 medium onion thinly slices
1 tomato thinly slices
Handful chopped parsley
1-2 bay leaves (optional)
1/4 teaspoon chilli flakes
Preheat your oven to 190°C.
Gently fry the onions on a low heat for about 10-15 minutes until soft.
While these are cooking par boil the sliced potato for about 3 minutes in salted water and drain.
Spread half the onions in the bottom of an oven proof dish, then layer the peppers, tomatoes and half the potato.
Next cut the fish into 2cm chunks and lay this on top and scatter the parsley, chilli flakes and salt and pepper.
Layer the other half of the onions with the bay leaves and finish with the rest of the potato, which should cover the dish.
Drizzle over some olive oil and salt and pepper. Then cover with foil and bake in the oven for about 20-25 minutes.
Remove the foil about half way through to crisp up the potato.
Serve with a scatter of chopped parsley.