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
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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.

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  • Nutrition
    PER SERVING
  • Calories
    320 Cals (est.)
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fresh
ingredients
Provençal-Style Baked Fish with Saffron Potatoes & Tomato-Olive Topping
Title
time-saving
tips & techniques
Saffron
Wild Alaskan Pollock
How To: Quickly Halve Cherry Tomatoes
Lemon
Parsley
How To: Chop Herbs
Garlic
Niçoise Olives
Capers
How To: Peel Garlic
Cherry Tomatoes
Oregano
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 tomatoes, chopped olives, garlic paste, capers, the 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

Provençal-Style Baked Fish

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 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! 

Bake & serve your dish:
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