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This dish is impressive enough for a dinner party, but also simple enough for an easy weeknight meal.
- 6 potatoes (desiree or similar variety), peeled
- 4 zucchini (courgettes)
- 2 onions
- 3 tablespoons olive oil
- 4 white fish fillets (about 800 g/1 lb 12 oz), bones removed
- 12–18 cherry tomatoes
- 3 tablespoons pitted black olives
- ½ bunch flat-leaf parsley or chives, finely chopped (optional)
- lemon wedges, to serve
- Preheat the oven to 180°C (350°F). Using a mandolin, slice the potatoes, zucchini and onions very finely (you can do this by hand if you don’t have a mandolin).
- Spread the potato and onion evenly in a large baking dish. Drizzle half the olive oil evenly over the vegetables and bake for 15 minutes. Toss through the zucchini and bake for 15 minutes or until the potato is turning golden and almost cooked.
- Place the fish fillets on top of the vegetables. Scatter the tomatoes and olives around the fish. Drizzle the remaining olive oil evenly over the top. Return to the oven and bake for 15 minutes or until the fish is cooked through and the vegetables are tender. Scatter the herbs on top and serve with wedges of lemon.
- Baby’s serve: Set aside some of the vegetables and fish (without olives, which are too salty for a young baby), and blend with a little water to an appropriate consistency. If you wish, you can freeze any leftover baby portions. An older baby can eat this dish simply as is with her hands.
- Toddler’s serve: This is great toddler finger food and doesn’t need any variation. Don’t assume your toddler won’t want a squeeze of lemon on hers. Offer it to her and let her decide. Children typically have a stronger preference for sour tastes than adults – she might love it given the chance.