Mediterranean Fish with Crispy Potatoes

clock 15 minutes + 30 minutes bowl Serves 4


  • 4 Tbsps olive oil
  • 1 large red onion, sliced
  • 3 cloves garlic, sliced
  • 2 cans of diced tomatoes
  • ¼ cup black, sliced olives
  • 2 Tbsp capers
  • 1 tsp brown sugar
  • 1 Tbsp soy sauce
  • 600g basa fillets
  • 50g feta, crumbled
  • ½ cup parsley, roughly chopped
  • 300g potatoes
  • 1 Tbsp butter
  • 1 brown onion, chopped
  • ½ tsp dried thyme
  • 200g green beans, cooked to serve
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  • 1. Preheat an oven to 180°C (160°C fan-forced).

  • 2. Heat 2 Tbsp of oil in a frying pan. Add the red onion and garlic and cook for 3 or 4 minutes until softened. Add the tomatoes, olives, capers, brown sugar and soy sauce. Simmer for 8-10 minutes until it is starting to thicken. Pour half of the tomatoes into an ovenproof baking dish.

  • 3. Layer the fish on top of the tomatoes, top with the remaining tomato mix, crumble over the feta and bake for 25 minutes until the feta is golden.

  • 4. Cut the potatoes into 2cm pieces and boil in salted water until tender. Drain.

  • 5. Heat the remaining oil and butter in a frying pan. Add the onion, garlic and thyme cooking for 2 minutes. Add the potatoes cooking for 10 minutes until crispy and golden.

  • 6. Serve the fish with crispy potatoes and green bean

  • TIP: Always wash and pat dry your fish with a paper towel before cooking to remove any scales and feel for bones.

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