This one pan dinner of fish and oven roasted potatoes is healthy, delicious, satisfying and no-fuss, perfect for family nights with no extra dishes to clean.
Now, I am that type of person that just loves guests, I like having people over and playing host, cooking dinner, followed by tea and dessert, but as we are all busy sometimes I just find myself running around and not sure what to cook when friends visit. I figured, that I am just not making the right stuff, I am over complicating things ( a talent of mine), a meal can be done with easy, simple, on hand ingredients, the right recipe and flavor combo would make the simplest ingredients shine and transform them in instant comfort food. This Fish and Oven Roasted Potatoes is a life saver, a delicious and easy, one pan dinner!
This time around we have family staying with us so our house is full, I wanted to cook something special for them, but at the same time not something that will consume my weeknight since I am working full-time. I decided on a great, comforting and delicious recipe that I used to make with my mom, a one pan dinner of baked tilapia over oven roasted potatoes – no mess, no extra bowls to clean and a beautiful, fancy dinner is served! Just make sure you buy quality tilapia, preferably not farm raised, this recipe would actually work with any type of fish, so feel free to use what you have on hand or like, I tried it with red snapper, sea bass and my most favorite branzino fish. Based on the fish you may want to adjust the cooking time.
I found some really good, high quality frozen tilapia at BJ over the weekend, and in the morning right before I went to work, I transferred it from the freezer into the fridge to thaw. When I got home, all I had to do was to wash it, I like to keep whole fish under cold water for a few minutes before cooking, to make sure any remaining blood is washed out. I seasoned it with salt, pepper, red pepper flakes and a little smoked paprika, stuffed it with fresh rosemary, garlic cloves, slices of lemon and some cold pressed organic olive oil.
For the oven roasted potatoes I used my favorite seasoning, bacon and chives from Concord Foods, this seasoning is truly amazing and savory, I think it works so well in these oven roasted potatoes that you can’t stop eating them. Potatoes were added to the pan and roasted for 30 minutes, after tilapia was added on top, with some garlic heads for extra flavor and aroma. Once the fish is ready, the one pan dinner is ready to serve.
While tilapia is not the fanciest fish on the market, I like it’s taste and texture, neutral, juicy and easy to pair with may marinades, seasonings and ingredients. We use it a lot since its very affordable, we like it baked, fried and many times we use tilapia filets for tacos, which I must post the recipe soon as its a summer staple in our house.
Here you have it, a healthy delicious dinner, that doesn’t take much effort to make, perfect for parties, or just to enjoy with your family, make sure that before serving you decorate it with rosemary and serve it with some lemon and a simple salad on the side. Enjoy!
- 6 whole tilapia fishes - cleaned (avoid farm raised)
- 3 lbs organic potatoes - peeled
- 5 lemons (3 of them cut into rondelles)
- 10 rosemary springs
- 12 garlic cloves - smashed and peeled
- 2 garlic heads
- 1 package Concord Food Bacon and Chives seasoning
- 1 cup olive oil
- 1 tbsp smoked paprika
- 1 tbsp red pepper flakes
- If the fish you have is frozen, remove it in the morning from the freezer and place it in the fridge to thaw.
- Once the fish is thawed, run it throw cold water to remove any remaining blood. Place it on paper towels to dry out. Add salt, pepper, red pepper flakes and smoked paprika to the inside and outside of the fish.
- Preheat oven to 350F degrees.
- Start peeling the potatoes and cut them into thick wedges, add them to a large roasting pan, add ½ a cup of olive oil, half of the Bacon and Chives seasoning, salt and pepper, mix everything well. Roast the potatoes for 30 minutes. Remove from oven, with a spatula give them another gentle mix, to make sure they don't stick to the pan.
- Stuff the fish with 1 rosemary stick, 2 garlic gloves and 2 lemon rondelles - per fish. Place fish on top of potatoes and add one lemon rondelle on top of each fish. Drizzle with the remaining olive oil, cut the garlic heads in halves horizontally and add to the pan for extra flavor, bake for 45 min, until dish is cooked.
- Serve warm, decorate with remaining rosemary spring. Serve with lemon on the side and fresh salad.