Provençal-Style Baked Fish with Saffron Potatoes  & Tomato-Olive Topping

Provençal-Style Baked Fish

with Saffron Potatoes & Tomato-Olive Topping

40 MIN
7 SmartPoints®
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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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  • Nutrition
    PER SERVING
  • Calories
    320 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
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.

Cook the potatoes:
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. 

Make the tomato-olive topping:
3 Make the tomato-olive topping:

While the potatoes cook, in a bowl, combine the halved tomatoeschopped olivesgarlic pastecapersthe juice of 2 lemon wedges, and 2 teaspoons of olive oil. Season with salt and pepper.

Bake & serve your dish:
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! 

Tips from Home Chefs

Prepare the ingredients:
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. 

Cook the potatoes:
Make the tomato-olive topping:
3 Make the tomato-olive topping:

While the potatoes cook, in a bowl, combine the halved tomatoeschopped olivesgarlic pastecapersthe 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! 

Bake & serve your dish:
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