Baked fish with lemon potatoes and green beans
Light but not thin. The potatoes soak up lemon and oil in the oven while the fish steams gently on top.
Notable for: vitamin C, fibre, potassium
Ingredients
- 910 gfrozen white fish fillets, thawed
- 1.2 kgwashed potatoes, thin slices
- 250 gbrown onions, sliced
- 400 gfrozen green beans
- 2lemons
- 15 gcrushed garlic
- 5 gdried mixed herbs
- 1stock cubes, in 200 ml water
- 10 mlolive oil
Method
Heat the oven to 200C and toss the sliced potato and onion with the oil, garlic, herbs and the juice of one lemon.
Spread the vegetables in a tray, pour the stock around, and bake for 25 minutes until the potato is nearly tender.
Lay the fish on top, season it, and arrange the second lemon over it in slices.
Return the tray to the oven for 10 to 12 minutes, until the fish flakes with light pressure.
Scatter the green beans over the tray for the last 5 minutes.
Rest for 3 minutes, then spoon the lemony juices from the tray over each plate.
Thaw the fish properly first
Fish put in frozen releases water into the tray and boils the potatoes. Thaw it in the fridge overnight, or in a sealed bag under cold water for twenty minutes, and pat it dry.
Storage
Best eaten the day it is cooked.
Any leftovers keep one day and are better cold than reheated.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.