Potato Council
supporting the British potato industry
Baked Fish with Saffron Potatoes
Healthy
Prep Time: 10 mins
Cook Time: 30 mins
Serves: 4
Ingredients
- 500g (1lb 2oz) British new potatoes, thickly sliced
- Good pinch saffron
- 1 medium onion, thinly sliced
- 15g (½oz) butter
- 150g (5oz) cherry tomatoes, halved
- 1 vegetable stock cube
- 4 cod or haddock fillets, approx 150g (5oz) each, skin removed
Method
- Put the potatoes into a pan, add just enough boiling water to cover them, add the saffron and boil for 10 minutes. Drain and reserve cooking liquid
- Meanwhile cook the onion in the butter for 5 minutes over a medium heat until soft and golden
- Put a layer of potatoes into a large ovenproof dish; add the onions then the rest of the potatoes. Lay the fish on top scatter the tomatoes around
- Crumble the stock cube into 150ml/5fl oz of the potato cooking liquid, then pour over the fish. Season lightly with slat and pepper then place in the oven 190c/375f/Gas 5 and bake for 20 minutes
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