Italian Baked Fish Traybake with Lemon & Olives

Mac
Servings

5

Prep Time

10 minutes

Cook Time

15 minutes

Cuisine

Italian

Category

Dinner

This is the kind of effortless, sunshine-filled supper they cook all along the Italian coast and it all happens in one tray. Fish fillets sit on a bed of new potatoes and sweet cherry tomatoes, scented with Italian herbs, lemon and olives. The clever part is that the fish goes in on top of the potatoes, so as it bakes it gently steams and bastes itself in the tomato-and-herb juices below, staying beautifully moist while the potatoes soak up all that flavour. A scatter of fresh gremolata at the end lifts the whole thing. It’s light, fresh and genuinely fuss-free, on the table in about 40 minutes with barely any washing up.
Italian Baked Fish Traybake with Lemon & Olives

Ingredients

    Fresh & Mains

    • 4–5 white fish portions (cod, haddock or pollock)
    • 750g baby new potatoes, thinly sliced
    • 300g cherry tomatoes
    • 200g green beans, trimmed
    • 1 lemon
    • Large handful fresh flat-leaf parsley
    • 1 clove garlic (for the gremolata)

    Pantry Staples

    • 1 to 2 tsp Italian Seasoning Herb blend
    • 3 tbsp olive oil
    • 1 handful black or green olives
    • Salt and pepper to taste

    For Garnish & Serving

    • A drizzle of good olive oil and some crusty bread to mop up the juices

    Directions

    1. Heat the Oven: Preheat the oven to 200°C (180°C fan). Thinly slice the new potatoes, the thinner they are, the quicker they cook.
    2. Start the Base: Toss the sliced potatoes and cherry tomatoes in a large roasting tray with 2 tbsp olive oil, the Italian Seasoning Herb blend, and a good pinch of salt and pepper. Spread out evenly and bake for 20 minutes until the potatoes are starting to soften.
    3. Add the Fish: Take the tray out and scatter over the olives and a few lemon slices. Lay the fish fillets on top of the potatoes, drizzle with the remaining oil, season, and tuck the green beans around the edges.
    4. Bake: Return to the oven for 12–15 minutes, until the fish is opaque and flakes easily and the beans are just tender. Because the fish sits on top, it steams in the juices below and stays moist, no need to turn it.
    5. Make the Gremolata: While it bakes, finely chop the parsley with the garlic, a little zest and juice of half a lemon finishing with a good slug of olive oil. This fresh, zingy scatter is what lifts the whole tray.
    6. Serve: Bring the tray to the table, scatter over the gremolata.

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