Oven baked fish with potatoes
This baked whole fish with lemony potatoes and sundried tomatoes is a vibrant, Mediterranean-inspired dish. Roasted to perfection, it’s full of fresh herbs, zesty citrus, and rich, savoury flavour.
Updated : 03 July, 2025
Easy
About 20 min.
Ingredients
750 grams
Potato
1
Lemon
1 tablespoon
Onion
280 grams
Sun-dried tomatoes
0.25 teaspoon
Sugar
2
Fish
bunch
Parsley
bunch
Thyme
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C.
Step 2
Boil the potatoes in a large pan of water for 10 minutes until they’re just tender. Drain and let them cool slightly before slicing lengthways into 5mm (¼in) thick slices.
Step 3
Line a large baking dish or roasting tin with baking paper. Add the sliced potatoes along with the lemon slices and very finely chopped onion. Remove the sundried tomatoes from their oil, reserving the oil, then roughly chop the tomatoes and mix them into the potatoes. Add 3 tablespoons of the reserved oil, season with salt, pepper, and sugar, and toss everything together well.
Step 4
Season the fish both inside and out, then stuff the belly cavities with fresh herbs, dividing them evenly between the fish. Lay the fish on top of the seasoned potatoes and drizzle over the remaining reserved sundried tomato oil.
Step 5
Bake for 25-30 minutes, or until the fish is just cooked through and the potatoes are starting to crisp at the edges. Remove from the oven and serve hot.