Mediterranean Roasted Fish & Vegetables

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Mediterranean Roasted Fish & Vegetables

Mediterranean Roasted Fish & Vegetables

You’re going to fall in love with this method—start by roasting vegetables then about 10 minutes before they’re finished, place fish fillets on top.

Serves 6

Prep Time 30 min

Total Time 90 min.


  • 3 cloves garlic, divided
  • 2 tablespoon extra-virgin olive oil, divided
  • 1 teaspoon anchovy paste, (optional)
  • 2 small fennel bulbs, trimmed, cored and thinly sliced
  • 1 large onion, sliced
  • 6 small all-purpose potatoes, such as Yukon Gold, peeled, halved and thinly sliced
  • 1 14-ounce c plum tomatoes, drained and chopped, juice reserved
  • 1/4 cup water
  • 1 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoon fine dry breadcrumbs
  • 2 teaspoons fennel seeds, crushed
  • 1 teaspoon freshly grated lemon zest
  • 1 1/2 pounds sea bass, halibut or cod, skinned and cut into 6 pieces

Cooking Directions

Step 1

Preheat oven to 450°F.

Step 2

Mince 2 cloves of garlic and place in a small bowl. Whisk in 1 1/2 tablespoons oil and anchovy paste, if using. Combine sliced fennel and onion in a 9-by-13-inch roasting pan; add dressing and toss to coat.

Step 3

Roast fennel mixture, uncovered, stirring occasionally, until softened, 20 to 25 minutes.

Step 4

Add potatoes, tomatoes and their juice, water, 3/4 teaspoon salt and pepper. Cover tightly with foil and bake until potatoes are tender, 35 to 40 minutes more.

Step 5

Meanwhile, mince remaining clove of garlic and place in a small bowl. Add breadcrumbs, fennel seeds, lemon zest, remaining 1/2 tablespoon oil and 1/4 teaspoon salt; season with pepper. Mix with your fingers until blended.

Step 6

Once potatoes are tender, place fish on top of vegetables and sprinkle breadcrumb mixture over all.

Step 7

Roast, uncovered, until the fish is opaque in the center and breadcrumbs are browned, 10 to 15 minutes. Serve immediately.