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Baked Fish Dinner For Two

Baked Fish Dinner For Two

  • Prep

    35 m
  • Cook

    40 m
  • Ready In

    1 h 15 m
Steve Tomasso

Steve Tomasso

A fish dinner that is steamed in the oven to bring all the flavors of the veggies and fish to your pallet. Choose a firm, white fleshed fish like cod, scrod, or bass to make this dish. You may use green, red or yellow bell peppers. No need for a side dish unless you 're really hungry, but then again ... dessert!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Lightly oil a shallow, 2 quart baking dish.
  2. In a medium bowl, toss the potatoes with 2 tablespoons olive oil to coat evenly. Season with salt and pepper. Spread potatoes in baking dish with 1/4 cup water. Cover, and bake for 15 minutes.
  3. Combine bell peppers, leek, zucchini, and celery in a medium bowl. Toss with garlic and 2 tablespoons olive oil,. Season to taste with salt and pepper. Spread vegetables over potatoes, add another 1/4 cup water, and cover. Bake for 10 to 15 minutes.
  4. Rinse, and cut fish into 1 to 1 1/2 inch cubes, and spread over vegetables. Cover. Bake for 10 minutes, or until fish flakes easily. Serve with tomato and parsley or fennel garnish.
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Reviews

GoodKitty
28

GoodKitty

12/30/2003

WOW. I can't beleive how simple and tasty this is!! The only change I made was I pre-cooked the chopped potatoes in the microwave for 8 minutes-then tossed in 2tb oil and 1tsp minced garlic...I only added about 3tb water to the veggies when I added them...and I sprinkled Mrs. Dash over the fish. YUMMY! We will make this again and again!

JOANNJLL
21

JOANNJLL

12/23/2003

I used haddock and seasoned it with a little old bay seasoning instead of salt and pepper. We were pleasantly surprised at how good this was. This is a meal I'll make often.

JIM ABBOTT
20

JIM ABBOTT

12/30/2003

Next time I would cook the potatoes a little longer and add the zuchini a little later. You can also get by with much less oil.

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