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Provençal-Style Baked Fish
with Saffron Potatoes & Tomato-Olive Topping
40 MIN
2 Servings
From the Test Kitchen
This delicious, sophisticated dish takes inspiration from the vibrant ingredients of southern France’s Provence region, like the juicy tomatoes and briny niçoise olives that bake atop our wild Alaskan pollock and sliced potatoes. Before baking, we’re boiling the potatoes with fragrant saffron, another favorite of the region.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories320 Cals (est.)
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instructions
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Slice the potatoes into 1/4-inch-thick rounds. Halve the tomatoes. Roughly chop the olives. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.
2
Cook the potatoes:
Add the sliced potatoes and saffron to the pot of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly. Carefully transfer to a baking dish. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; gently turn to coat. Arrange in an even layer.
3
Make the tomato-olive topping:
While the potatoes cook, in a bowl, combine the halved tomatoes, chopped olives, garlic paste, capers, the juice of 2 lemon wedges, and 2 teaspoons of olive oil. Season with salt and pepper.
4
Bake & serve your dish:
Pat the fish dry with paper towels; season on both sides with salt, pepper, and the oregano. Top the cooked potatoes with the seasoned fish and tomato-olive topping (including any liquid). Bake 7 to 9 minutes, or until the fish is opaque and cooked through. Remove from the oven. Serve the baked fish and vegetables garnished with the chopped parsley. Serve the remaining lemon wedges on the side. Enjoy!
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Slice the potatoes into 1/4-inch-thick rounds. Halve the tomatoes. Roughly chop the olives. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.
2
Cook the potatoes:
Add the sliced potatoes and saffron to the pot of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly. Carefully transfer to a baking dish. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; gently turn to coat. Arrange in an even layer.
3
Make the tomato-olive topping:
While the potatoes cook, in a bowl, combine the halved tomatoes, chopped olives, garlic paste, capers, the juice of 2 lemon wedges, and 2 teaspoons of olive oil. Season with salt and pepper.
4
Bake & serve your dish:
Pat the fish dry with paper towels; season on both sides with salt, pepper, and the oregano. Top the cooked potatoes with the seasoned fish and tomato-olive topping (including any liquid). Bake 7 to 9 minutes, or until the fish is opaque and cooked through. Remove from the oven. Serve the baked fish and vegetables garnished with the chopped parsley. Serve the remaining lemon wedges on the side. Enjoy!
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