Baked fish with salsa verde and rosemary potatoes

Baked fish with salsa verde and rosemary potatoes
  • 0:10 Prep
  • 0:18 Cook
  • 4 Servings
  • Capable cooks

Succulent baked fish is served with finely sliced potatoes and tangy salsa verde in this surprisingly quick and easy meal.

Featured in
Easy dinner recipes, Main recipes


  • 500g small waxy potatoes (such as Anya or coliban), thinly sliced (a mandoline is ideal)
  • 1 lemon, thinly sliced (a mandoline is ideal), plus 2 tsp finely grated zest
  • 2 tbs chopped rosemary
  • 3/4 cup (185ml) olive oil
  • 1 garlic clove
  • 1 cup flat-leaf parsley
  • 1 cup basil leaves
  • 2 tbs capers, rinsed, drained
  • 4 x 180g firm white fish fillets (such as blue eye)


  • Step 1
    Preheat the oven to 200C.
  • Step 2
    Toss potato, lemon slices and rosemary with 1/4 cup (60ml) oil, then season and spread in a roasting pan in a single layer. Bake for 10 minutes.
  • Step 3
    Meanwhile, to make salsa verde, whiz garlic, parsley, basil, lemon zest and capers in a food processor until finely chopped. With the motor running, slowly add remaining 1/2 cup (125ml) olive oil until mixture is a drizzling consistency. Set aside.
  • Step 4
    Remove roasting pan from oven and place the fish on top, placing a lemon slice from the pan on top of each fillet. Season, then bake for a further 8 minutes or until the fish is cooked through.
  • Step 5
    Serve drizzled with salsa verde.


  • 2527 kj


  • 44.2g

    Fat Total

  • 6.3g

    Saturated Fat

  • 4.1g


  • 31.9g


  • 74mg


  • 152mg


  • 1.7g

    Carbs (sugar)

  • 22g

    Carbs (total)

All nutrition values are per serve
  • Author: Valli Little & Warren Mendes
  • Image credit: Jeremy Simons
  • Publication:



Please enter your comment!
Please enter your name here