Mediterranean Baked White Fish with Potatoes, Eggplant, and Tomatoes

3.50 stars average

Mediterranean Baked White Fish with Potatoes, Eggplant, and Tomatoes

This Mediterranean baked white fish with baby potatoes, eggplant, and tomatoes is a healthy one-pan seafood dinner bursting with fresh summer flavor. Easy, flavorful, and ready in under 45 minutes.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 40

Total Time 53

Servings

Calories 446kcal

Author Liz Della Croce

Equipment

Ingredients

For the Vegetables

1 pound baby Yukon gold potatoes halved or quartered if large
3 tablespoons olive oil divided
3 cloves garlic grated
1 teaspoon smoked paprika
1 teaspoon dried oregano
salt and pepper to taste
1 pinch red pepper flakes optional
1 medium eggplant or two small, cut in 1-inch cubes
2 large tomatoes cut in wedges
1 medium red onion cut in thin wedges

For the Fish

1.5 pounds white fish fillets such as tilapia, halibut, cod or whitefish
1 tablespoon olive oil
½ teaspoon smoked paprika
salt and pepper to taste
1 lemon juice and zest of

Optional Garnishes

minced fresh herbs parsley or basil
2 tablespoons capers

Instructions

Pre-heat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper for easy cleanup.
To roast the potatoes, place them on the baking sheet and drizzle with 1 tablespoon of the olive oil. Top with grated garlic, oregano, smoked paprika, red pepper flakes, salt and pepper to taste. Toss well to coat evenly then bake for 15 minutes to give the potatoes a head start.
1 pound baby Yukon gold potatoes, 3 tablespoons olive oil, 3 cloves garlic, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, salt and pepper, 1 pinch red pepper flakes
Remove the potatoes from the oven then add in the eggplant cubes, tomatoes, and onions. Drizzle with another 1 tablespoon olive oil plus another good sprinkle salt and pepper then toss well. Place back in oven to roast another 15 minutes.
1 medium eggplant, 2 large tomatoes, 1 medium red onion
Remove the roasted veggies from the oven and push them towards the outer edges of the pan making room to place the fish filets in the center. Drizzle fish with the remaining 1 tablespoon olive oil then sprinkle with smoked paprika, lemon zest plus salt and pepper to taste. Squeeze lemon juice from half the lemon over entire pan before placing back in the oven. Roast until fish flakes easily with a fork, 10-12 additional minutes.
1.5 pounds white fish fillets, 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, salt and pepper, 1 lemon
Garnish with fresh herbs, capers and remaining juice from the other lemon half to serve.
minced fresh herbs, 2 tablespoons capers

Video

Notes

This recipe works great with fresh or frozen fish!

Nutrition