Grilled Fish with Tomatoes and Potatoes

Roasted Fish with Tomatoes and Potatoes This recipe features rich flavors and fresh ingredients, where white fish is baked with potatoes and tomatoes in a single pan, giving the dish a delicious taste and high nutritional value. It’s a complete and easy-to-prepare meal, suitable for lunch or dinner, combining protein and vegetables in one dish.

Ingredients

– For the Fish:

• Fish Fillets:
  1.5 pounds (white)
• Olive Oil:
  1 tablespoon
• Paprika:
  1/2 teaspoon (smoked)
• Salt:
  To taste
• Black Pepper:
  To taste
• Lemon:
  1 (juice and zest)

– Potatoes:
1 pound (small, halved or quartered depending on size)

– Olive Oil:
3 tablespoons

– Garlic:
3 cloves (minced or finely chopped)

– Paprika:
1 teaspoon (smoked)

– Oregano:
1 teaspoon (dried)

– Salt:
To taste

– Black Pepper:
To taste

– Red Pepper Flakes:
A pinch

– Tomatoes:
2 large (sliced or quartered)

– Red Onion:
1 medium (sliced into thick rings)

– Parsley:
To taste (fresh, or fresh chopped basil, for garnish)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Place the potatoes on the baking sheet and add 1 tablespoon of olive oil, garlic, paprika, oregano, red pepper flakes, salt, and black pepper.
3. Toss everything together well until the potatoes are fully coated with the seasoning.
4. Place the baking sheet in the oven for 15 minutes, until the potatoes begin to soften.
5. Remove the baking sheet from the oven and add the tomatoes and red onion.
6. Add another tablespoon of olive oil and an additional sprinkle of salt and black pepper, then toss the ingredients together well.
7. Return the baking sheet to the oven for another 15 minutes, until the vegetables start to roast.
8. While the vegetables are roasting, prepare the fish by placing it in a suitable dish. Drizzle with the remaining tablespoon of oil.
9. Season the fish with smoked paprika, lemon zest, salt, and black pepper.
10. Remove the roasted vegetables from the oven and arrange them around the edges of the baking sheet, leaving a space in the center.
11. Place the fish fillets in the center of the baking sheet, on top of the vegetables.
12. Squeeze the juice of half a lemon over the fish and vegetables.
13. Return the baking sheet to the oven for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
14. Remove the baking sheet from the oven and garnish the dish with chopped parsley or basil.
15. Squeeze the remaining half of the lemon over the dish and serve hot.
16. Serve this dish with a fresh green salad or toasted pita bread for a complete and flavorful meal.