Main Course
Baked Bluefish with Potatoes and Tomatoes
Autumn's favourite, bluefish, baked on one tray with thin potatoes, onion, tomato and peppers.
- Gluten-free
- Prep
- 10 min
- Cook
- 35 min
- Servings
- 4
Ingredients
How many servings?
- 3 potato
- 1 onion
- 2 tomato
- 2 green pepper
- 1 lemon
- 5 tbsp olive oil
- 2 tsp salt
- 1 pinch black pepper
- 2 bluefish
- 3 bay leaf
Method
- Heat the oven to 200 °C. Slice the potatoes into thin rounds, 3–4 mm; cut the onion and tomatoes into rings, the peppers lengthways and the lemon into thin rings.
- Toss the potatoes and onion with half of the oil, half of the salt and the pepper, spread them in a baking dish and tuck the tomatoes and peppers in between.
- Salt the cleaned bluefish inside and out with the rest of the salt, put a few lemon rings inside and lay them on the vegetables.
- Arrange the rest of the lemon around, drizzle with the rest of the oil and tuck in the bay leaves.
- Bake in the preheated oven at 200°C for about 30–35 minutes, until the fish flakes easily from the bone, reaches an internal temperature of 63°C, and the potatoes are tender.