There’s something incredibly comforting about a meal that brings together crispy roasted potatoes, flaky fish, and a punchy pesto. This family-friendly bake is a weeknight winner — minimal prep, one dish, and everyone at the table will ask for seconds. Whether you’re easing into seafood or looking for a new way to serve it, this one’s for you.
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INGREDIENTS
- 2 tablespoons Olive oil
- 500 grams potatoes, sliced into 1 cm slices
- Salt and pepper
- 4 fillets of fish ( I used gurnard, snapper, blue cod, ling and terakihi are all lovely too. Check the fish for bones and remove as needed)
- 200 grams Cherry tomatoes, halved
- 100 grams of pesto
Garnish - Lemon wedges – optional
Family Tips
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If your kids aren’t keen on fish, swap it for thinly sliced chicken thighs (just adjust cooking time).
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You can make this vegetarian — skip the fish and add courgette or more cherry tomatoes.
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Make your own pesto or use store-bought — either way, it’s a flavour bomb!
Serving Suggestions:
Serve alongside creamy mashed potatoes, steamed green peas, or a fresh garden salad.
Quick to prepare and packed with crunch, this recuipe is a family-favourite recipe you’ll return to again and again. If you love this, you should try my Best Ever Battered Fish.
On to the recipe:
Potato, Pesto & Fish Bake
One of my favourite ways to cook fish is baking it in the oven with some vegetables and a punchy sauce and this Potato, Pesto & Fish Bake is such a winner.
Ingredients
- 2 tbsp olive oil
- 500 grams potatoes sliced into 1cm slices
- salt and pepper
- 4 fillets of fish I use gurnard, snapper, blue cod, link and tarakihi. Check your fish for bones and remove as needed.
- 200 grams cherry tomatoes halved
- 100 grams pesto
Garnish
- lemon wedges
Instructions
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Preheat the oven to 180 degrees fan bake.
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In a large baking tray, add 1 tablespoon of olive oil and the potatoes, toss and season well with salt and pepper. Flatten out a little so the layers are even and place in the oven for 25 – 30 minutes until soft in the middle when tested with a knife.
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Check the fish for bones and remove. Place the fish in a bowl and dress with 1 tablespoon of olive oil and season well. Toss to coat.
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Drape the fish over the potatoes and scatter over the tomatoes.
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Cook for 8-10 minutes until fish is cooked through.
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Dollop over the pesto and serve.
Recipe Notes
TIME SAVING NOTES
Chop the potatoes in advance, then when ready to cook simply toss in the olive oil and season.
BUDGET NOTES
You can skip the pesto and just scatter over fresh herbs (basil, parsley or coriander) or a drizzle of vinaigrette on this dish.
PROTEIN CHANGES
Make it vegetarian by leaving off the fish and adding more tomatoes or add zuchinni when you would add the fish.
If chicken is more popular in your house use chicken thighs and slice into slices about 3 cm wide.
Make sure the chicken is not too thick (around 1-2cm and cut in half if needed) or it will take longer to cook. Check the chicken is cooked before removing from the oven.
NOTES
Serve with your favourite steamed vegetables or salad.
You can also make your own pesto for this recipe.
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