Baked Fish and Potatoes / Pesce e Patate al Forno
The easiest baked fish and potato dish you will ever make! Flounder fillets or fillet of sole are perfect because they are thin and cook fast but other types of fish are easily adaptable to this recipe including sea bass, cod, and haddock.
- 2 large baking potatoes, peeled
- 4 tablespoons Filippo Berio extra virgin olive oil
- 1 pound fillet of sole (8 pieces)
- 4 tablespoons minced thyme leaves plus 4 whole sprigs
- Salt and pepper
- 1 lemon cut intowedges
- Put the potatoes in a pot, cover with cold water and bring to a boil. Parboil the potatoes for 5 minutes. Drain, cool and cut into thin slices. Set aside.
- Lightly brush a 12 1/2 x 9 1/2 x 2-inch baking dish with 1 tablespoon of the olive oil.
- Cover the bottom of the dish with a layer of the potatoes and sprinkle them with salt, pepper and 1 tablespoon of the thyme leaves. Drizzle 1 tablespoon of olive oil over the thyme. Arrange the fish fillets in a single layer on top of the potatoes. Sprinkle the fish with salt and pepper and 1 tablespoon of the olive oil. Sprinkle 1 tablespoon of the thyme over the fillets.
- Cover the fish with the remaining potato slices; add salt and pepper, the remaining thyme and olive oil. Bake uncovered until the fish turns milky white and the potatoes are cooked through.
- Bake at 350 until the fish easily flakes and the potatoes are beginning to brown, about 25-30 minutes.
- You can also cook it at 425 for a shorter period of time, 12-15 minutes. All will depend on the thickness of the fish and how thinly the potatoes are sliced.
- Use a wide-faced spatula to lift the fish from the baking dish to individual dinner plates. Serve 2 fillets per person.
- Garnish with a sprig of thyme and a lemon wedge.
This recipe was featured on Season 20 - Episode 2022.