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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.

Serves four


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 into 4 wedges


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 is featured on show 2022 – Earth and Sea. 


  1. Michael Corrigan's avatar

    Michael Corrigan

    Would like to purchase Mary Ann's cookbook. Which one is the baked fish & potatoes in?

    ANSWER: It's "Bringing Italy Home" which you can purchase from our store via

  2. Ernie Castagna's avatar

    Ernie Castagna

    Mary Ann,
    We enjoy your cooking show and hope you continue. When I was young my Father made a paste out of oil,parsley,anchovies,garlic and we would spread it on boiled beef. I do not remember the name. Have you or your staff ever heard of this dish.
    Thank you,
    Ernie Castagna

    ANSWER: It's an ancient fish sauce called "Garum" and nowadays you can purchase it in small bottles. It's potent stuff. We found it offered for sale at this site, if you're interested:

  3. james page's avatar

    james page

    Im making the baked fish for new yrs. eve it looks so good I might eat it all myself lol I watch your show everyday and the dishes are all so delicous thankyou for the recipes.
  4. Paula Johannsen's avatar

    Paula Johannsen

    I'm preparing this dish this evening! I so enjoyed this program and learning about you. Happy New Year!
  5. Lynn Capp's avatar

    Lynn Capp

    I saw you make this recipe. It looks so simple and good. I hope to make it soon. I love that the list of ingredients is short. Also, have you ever heard of an italian sponge cookie? Relatives used to make them but they are deceased and no recipe exists. They are cake-like cookies that would bake in a cookie sheet or jelly roll pan, then cut out with little cookie cutters. They used a moon shape and we always called them moon cookies.
  6. Anastasia E. Weaver's avatar

    Anastasia E. Weaver

    Dear Mary Ann Esposito. My husband and I watch you every evening you are on. Great program. Easy recipes and wonderful food. I like the fact that you explain things so clearly and we understand what you are saying at all times. You don't make a big fuss - just prepare great food with love.

    Keep it up. We love you and enjoy your show.
    Happy New Year Thanks for making your recipes available to us.

    Anastasia E. Weaver
  7. Lois Raimondi Munchel's avatar

    Lois Raimondi Munchel

    I love your shows. My family is Sicilian so I enjoy receipe's from that region.
    I wish instead of printing receipes you had a link that would make it so I can just send it to my email address. I have that email address with just my downloaded receipes.
    Please see how you can make it available to download to email.
    Grazie for all you've down to keep the old traditions alive; the video of Italy is really great. I've been to Italy and Sicily and enjoy seeing those sites again.
  8. Michael Corrigan's avatar

    Michael Corrigan

    I was told in this blog the recipe for baked fish & potatoes is in "Bringing Home Italy". So I bought it. However, I can't find it. Am I overlooking it somehow?
  9. Cheryl's avatar


    I'll be trying this recipe soon. It sounds perfect for Sunday evening meal.
    I am wondering if your instructions are out of order, though. Could it be?
    Love the show on IPTV.
  10. LOUISE COCCHIOLA's avatar


    i loved your show on "create". that pbs no longer has create. how can i see your show on pbs. my zip code is 06705
  11. George Vander Weit's avatar

    George Vander Weit

    The vido is great . I only wish the written recipe matched it . You cannot make this with 2 baking potatoes and Maryann used yukon golds and her supply on the show was more than 2. I`m glad glad I can watch her put this together on the website,it was really helpful.
  12. Maria's avatar


    I love your show. I have two of your cookbooks, and I always go on line to retrieve more delicious recipes and ideas. Hope your show is always on.
  13. Anne's avatar


    Why can't I Pin the recipe? It says there is an error. "Invalid parameters". I have several of your cookbooks, but none have this recipe.
  14. Anna's avatar


    My Italian cleaning woman used to make this fish bake for me and my husband when we lived in Italy. Surely though you've put the instructions in the wrong order? (someone else commented on this as well). You've put the baking instructions at the beginning of the recipe - very confusing! Don't you mean them to come at the end?

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