Fish Baked with Young Potatoes, Zucchini and Tomatoes
by Editorial Staff
A fish dish with young potatoes and zucchini is a great option for a summer lunch. The potatoes are pre-boiled, then baked with zucchini until half cooked, and then baked with tomatoes, fish fillets, and basil until cooked. Fish with vegetables is very tasty and aromatic.
Cook: 1 hour 15 minutes
Servings: 4
Ingredients
- Fillet of pangasius (or tilapia) – 700 g
- Young potatoes – 800 g
- Young zucchini – 600 g (3 pcs.)
- Tomatoes – 250 g (4 pcs.)
- Lemon (juice) – 0.5 pcs.
- Dried basil – 10 g (1 tablespoon)
- Ground black pepper – 0.5 teaspoon (to taste)
- Salt – 1 teaspoon (to taste)
- Olive oil – 50 ml + for lubricating the mold
Directions
- Peel the young potatoes, fill with water, add 0.5 teaspoons of salt and boil for 10 minutes after boiling. We turn on the oven to heat up to 200 degrees.
- Cut the courgettes in half across, and then lengthwise into 4 parts.
- After the time has elapsed, drain the water from the pot with potatoes. Grease the baking dish with oil. Put the potatoes in a mold.
- Spread the zucchini evenly on the potatoes, sprinkle with 0.5 teaspoons of salt and ground pepper. Pour it with olive oil (30 ml) and send it to an oven preheated to 200 degrees for 30 minutes.
- Cut the tomatoes into 4 pieces.
- After 30 minutes, remove the potato and zucchini dish from the oven. Put the fish fillet on the vegetables and sprinkle with 0.25 lemon juice. Put the tomatoes on the fish, sprinkle with the remaining oil, sprinkle with basil, and put them in the oven for another 20 minutes.
- The fish baked with young potatoes, zucchini and tomatoes are ready. We free the arugula from the bottom of the stem, wash, dry, and put on the fish. Sprinkle the fish with potatoes and zucchini with the juice of the remaining lemon and serve.
Enjoy your meal!
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