| Prep: 30 mins | Cook: 45 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 375 | 19g | 3g | 20g |
| sugars | fibre | protein | salt |
| 4g | 4g | 30g | 0.9g |
Why I Love Greek Fish with Potatoes
When I first encountered this Greek recipe, Fish with Potatoes, it may have seemed a far cry from the bison burgers and venison steaks of my Montana upbringing. However, as a chef who is always seeking out new flavors and cooking styles, I was intrigued by the melding of rich Mediterranean tastes in a hearty seafood dish.
What Makes This Dish Special
The Fish with Potatoes recipe is a beautiful blend of Greek flavors, combining the hearty substance of the fish with the rich, earthy presence of the potatoes. Combined with an array of seasonings, fresh herbs, and the vibrant tang of citrus, it’s a dish that invokes sunny Mediterranean shores, even on the chilliest Montana evening.
This recipe requires:
- 6 fillets of hake fish
- 1/2 cup of extra virgin olive oil
- 3 large potatoes, peeled and sliced
- 1 large onion, finely chopped
- 6 cloves of garlic, minced
- 4 medium-sized ripe tomatoes, grated
- 1/2 cup of fresh parsley, finely chopped
- 1/2 cup of fresh oregano, finely chopped
- 2 tablespoons of capers
- 1 cup of dry white wine
- Salt and pepper to taste
- 2 lemons, juiced
- 1/2 cup of Kalamata olives, pitted
Inspiration Behind the Dish
While I’m no stranger to seafood dishes, I had to do a little homework before diving into this Fish with Potatoes recipe. A few sessions of research on Mediterranean cuisine and notes taken from the culinary adventures of world-renowned chef Argiro Barbarigou provided the grounding I needed. While every recipe doesn’t always have a simple source of inspiration, this seamless blend of sea and earth certainly does.
Preparing this Fish with Potatoes recipe is more than just following instructions; it’s an introduction to a new culinary world, a departure from the cowboy cuisine I grew up on, and a testament to the universal language of food. As a result, this dish isn’t just delicious—it’s a tribute to the humble potato, the sustaining fish, and the culinary curiosity that ties each of us together.
What You’ll Need
- 6 fillets of hake fish
- 1/2 cup of extra virgin olive oil
- 3 large potatoes, peeled and sliced
- 1 large onion, finely chopped
- 6 cloves of garlic, minced
- 4 medium-sized ripe tomatoes, grated
- 1/2 cup of fresh parsley, finely chopped
- 1/2 cup of fresh oregano, finely chopped
- 2 tablespoons of capers
- 1 cup of dry white wine
- Salt and pepper to taste
- 2 lemons, juiced
- 1/2 cup of Kalamata olives, pitted
Method
Step One
Preheat your oven to 180C (350F). While that’s warming up, grab a large baking tray. Spread half of the sliced potatoes over the bottom of the tray. Sprinkle over half the finely chopped onions.
Step Two
In a frying pan, warm half the extra virgin olive oil over medium heat. Add the minced garlic and sauté until it turns golden. Now add the grated tomatoes and capers. Sauté for a few minutes until the tomatoes are cooked. Set this mixture aside for a moment.
Step Three
Now take your hake fillets. Season them generously with salt, pepper, and the juice of one lemon. Lay the seasoned fillets over the potatoes and onions in the baking tray.
Step Four
Pour the sauteed garlic-tomato-caper mixture over the hake. Then, arrange the rest of your onion and potatoes on top. Drizzle the remaining olive oil over the top and then sprinkle with parsley and oregano.
Step Five
Pour the dry white wine over the top of everything. Cover the baking tray with aluminum foil and place in the preheated oven. Bake for 25-30 minutes or until the potatoes are cooked and the hake is flaky.
Step Six
Remove the tray from the oven. Add the pitted Kalamata olives and squeeze the remaining lemon over the fish and potatoes.
Step Seven
Put the tray back in the oven (still covered with aluminum foil) for another 5-10 minutes. Then remove it and let it rest for about 10 minutes before serving.
Your delicious fish with potatoes is now ready to enjoy. Bon appetit!
