Portuguese-style baked fish with potato and onion
White fish fillets baked over potato and onion with garlic, paprika and a good glug of olive oil. Simple, mostly hands-off, and very little fat for how satisfying it is.
Notable for: vitamin C, potassium
Ingredients
- 1.1 kgfrozen white fish fillets
- 500 gwashed potatoes, thinly sliced
- 300 gbrown onions, sliced into rounds
- 20 gcrushed garlic
- 10 gsmoked paprika
- 30 mlolive oil
- 1lemons
Method
Heat the oven to 200C.
Toss the potato and onion with the garlic, paprika and half the oil, spread them out in a baking dish, and bake for 20 minutes until starting to soften.
Nestle the fish fillets on top and drizzle them with the remaining oil.
Bake for a further 15 to 18 minutes, until the fish flakes easily and the potato is fully tender.
Serve with lemon wedges.
Give the potato a head start
Potato takes far longer to cook than the fish does. Baking it for 20 minutes before the fish goes on top is what stops you choosing between undercooked potato and overcooked fish.
Storage
Keeps three days in the fridge.
Reheat gently in the oven or covered in the microwave so the fish doesn't dry out.
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.