Irene's fish and potato bake

Serves 4


4 fish fillets

3 onions sliced

2 cloves of garlic chopped

2 tomatoes sliced (8 slices)

4-6 medium potatoes thinly sliced

½ cup parsley chopped

400g can tin tomatoes chopped

1 tablespoon tomato paste

½ cup white wine

½ cup water

½ cup olive oil and some extra to drizzle

Salt and pepper


  1. Preheat oven to 200 degrees Celsius.
  2. Oil the base of a baking dish.
  3. Lay the potatoes in the dish in an overlapping patter.
  4. In a wok or frying pan, add ½ cup of olive oil and sauté the garlic and onion until soft.
  5. Add the tin tomatoes, parsley, wine, tomato paste and salt and pepper.
  6. Add ½ cup of water to the empty tomato tin. Swirl the water around the tin and add this to the tomato sauce.
  7. Simmer for 5 minutes uncovered.
  8. Spread half of the sauce over the potatoes and bake for 40 minutes.
  9. Remove from the oven. Lay the fillets on top of the potatoes and pour over the remaining sauce.
  10. Place the sliced tomatoes on top of the fish fillets. Drizzle olive oil and season with salt and pepper.
  11. Bake for a further 30-40 minutes, depending the thickness of the fish fillets.


Cook’s Hints:

  • Carrots and sweet potatoes can be added with the potatoes.
  • To make the dish spicy, add chopped chilli in with the onion.