Baked Fish with Tomatoes and Potatoes

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Ingredients (serves 4)

  • 600g sebago potatoes, peeled, cut into 5mm slices
  • Olive oil cooking spray
  • 1 medium brown onion, halved, thinly sliced
  • 1 medium red capsicum, thinly sliced
  • 1 garlic clove, crushed
  • 1 tablespoon finely chopped fresh oregano leaves
  • 400g can diced tomatoes
  • 4 (125g each) frozen barramundi fillets, thawed
  • 1/2 cup kalamata olives
  • Oregano leaves, to serve


  1. Preheat oven to 220°C/200°C fan-forced. Cook potato in a saucepan of boiling, salted water for 6 minutes or until just tender. Drain.

  2. Meanwhile, spray a large frying pan with oil. Heat over medium heat. Add onion and capsicum. Cook, stirring, for 6 minutes or until softened. Add garlic and oregano. Cook, stirring, for 1 minute or until fragrant. Add tomato. Bring to the boil. Season with salt and pepper.

  3. Spread mixture over the base of a 6 cup-capacity shallow baking dish. Top with potato. Press lightly into sauce. Top with fish and olives. Season with salt and pepper. Bake for 10 minutes or until fish is cooked though. Serve topped with oregano leaves.

    Thanks to for this delicious recipe!