Here is a full, detailed recipe, designed to produce a dish similar to the one pictured, with a rich flavor profile and tender, perfectly cooked components.
Full Recipe: Mediterranean-Style Baked White Fish with Lemon-Herb Potatoes and Vegetables
This recipe is a complete, one-pan meal (or mostly one-pan, as the potatoes benefit from a head start) featuring flaky white fish fillets nestled amongst tender vegetables and potatoes, all brightened by a zesty lemon-herb marinade. The total preparation time is approximately 1 hour and 15 minutes, with about 25 minutes of active prep time and an hour of cooking time.
I. Ingredients
A. For the Fish and Marinade (Herb Topping)
• Fish: 4-6 (approx. 6-8 oz each) thick white fish fillets (Cod, Halibut, Grouper, or Snapper recommended)
• Olive Oil: 4 tablespoons extra virgin olive oil, divided
• Lemon: 1 large lemon, sliced into rounds (4-6 slices for topping)
• Garlic: 4 cloves, minced
• Dried Herbs: 2 teaspoons dried oregano, 1 teaspoon dried thyme, \bm{1/2} teaspoon dried rosemary
• Spice: \bm{1/2} to 1 teaspoon crushed red pepper flakes (to taste)
• Fresh Herbs: 2 tablespoons fresh dill, chopped, plus more for garnish; 2 tablespoons fresh parsley, chopped
• Seasoning: Kosher salt and freshly ground black pepper to taste
• Flavor Boost: 2 tablespoons dry white wine (optional, for the sauce)
B. For the Vegetables and Potatoes
• Potatoes: 1.5 lbs small waxy potatoes (e.g., Yukon Gold, red potatoes), halved or quartered depending on size
• Zucchini: 2 medium zucchini or yellow squash, cut into thick half-moons
• Tomatoes: 1 pint (about 2 cups) cherry or grape tomatoes, left whole
• Onion: 1 small red onion, cut into 1-inch wedges (optional)
• Olive Oil: 4 tablespoons extra virgin olive oil
• Seasoning: 1 teaspoon dried oregano, \bm{1/2} teaspoon salt, \bm{1/4} teaspoon black pepper
II. Equipment
• Large cutting board
• Sharp knife
• Two large mixing bowls
• Large, deep baking dish (approx. \bm{9 \times 13} inches) or a large sheet pan
• Small bowl for the herb topping
III. Instructions (Step-by-Step)
Step 1: Prepare the Potatoes and Preheat the Oven
1. Preheat: Preheat your oven to \bm{400^\circ\text{F} \text{ } (200^\circ\text{C})}.
2. Prep Potatoes: In a large bowl, toss the halved or quartered potatoes with 2 tablespoons of olive oil, \bm{1/2} teaspoon of salt, \bm{1/4} teaspoon of black pepper, and the 1 teaspoon of dried oregano.
3. Initial Roast: Spread the seasoned potatoes in a single layer in your baking dish. Place in the preheated oven and roast for 25-30 minutes. This gives the dense potatoes a head start on cooking, ensuring they are tender when the fish is done.
Step 2: Prepare the Vegetables and Herb Topping
1. Prep Vegetables: While the potatoes are roasting, in the same bowl you used for the potatoes (no need to wash), toss the zucchini, cherry tomatoes, and red onion wedges (if using) with the remaining 2 tablespoons of olive oil, the other \bm{1/2} teaspoon of salt, and the remaining \bm{1/4} teaspoon of black pepper.
2. Prepare Herb Topping: In the small bowl, combine the 4 tablespoons of olive oil, minced garlic, 2 teaspoons dried oregano, 1 teaspoon dried thyme, \bm{1/2} teaspoon dried rosemary, and the \bm{1/2} to 1 teaspoon of crushed red pepper flakes. Stir in the 2 tablespoons of chopped fresh parsley and 2 tablespoons of chopped fresh dill. Season the mixture with a pinch of salt and pepper.
Step 3: Combine Vegetables and Continue Roasting
1. Add Vegetables: After the potatoes have roasted for 25-30 minutes, remove the baking dish from the oven. Carefully add the seasoned zucchini, tomatoes, and onion wedges to the dish, distributing them evenly around the potatoes.
2. Continue Roasting: Return the baking dish to the oven and roast for an additional 15 minutes. The vegetables should start to soften slightly.
Step 4: Add the Fish and Finish Baking
1. Prepare Fish: Pat the fish fillets very dry with a paper towel. Season both sides of the fish with salt and pepper.
2. Assemble Dish: Remove the baking dish from the oven. Gently create space for the fish fillets among the vegetables. If using, pour the 2 tablespoons of white wine into the dish, avoiding the top of the fish.
3. Apply Topping: Place the fish fillets on top of the vegetables. Spoon the prepared herb and spice topping mixture evenly over the top of each fish fillet, pressing the herbs gently into the fish.
4. Lemon Topping: Place a thin slice of lemon on top of each fish fillet.
5. Final Bake: Return the dish to the oven and bake for another 12-18 minutes, depending on the thickness of your fish. The fish is done when it is opaque throughout and flakes easily with a fork (internal temperature should reach \bm{145^\circ\text{F} \text{ } (63^\circ\text{C})}).
Step 5: Serve and Garnish
1. Rest: Remove the baking dish from the oven. Allow the dish to rest for 5 minutes.
2. Garnish: Drizzle the pan juices from the bottom of the dish over the fish and vegetables. Garnish generously with extra fresh dill and parsley, and serve immediately. A final squeeze of fresh lemon juice over the top of the whole dish can add an extra burst of brightness.
III. Notes and Tips for Success
• Fish Choice: Use a firm, mild white fish. The thickness is important; adjust the final baking time accordingly. Thinner fillets will cook faster (10-12 minutes), while very thick fillets may take up to 20 minutes.
• Herb Customization: Feel free to substitute other fresh or dried Mediterranean herbs like basil or marjoram. The combination of parsley, dill, oregano, thyme, and rosemary provides a complex, authentic flavor.
• Searing (Optional): For a slightly crispier top crust on the fish, you can sear the fish on a hot, oiled skillet for 1-2 minutes per side before placing them on the vegetables for the final bake.
• Spice Level: Adjust the amount of crushed red pepper flakes. Use less for a mild warmth, or more for a noticeable kick.
• Serving Suggestion: This dish is a complete meal, but it pairs wonderfully with a side of crusty bread to soak up the flavorful pan juices.