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Fish with vegetables

Mediterranean Fish with Herbed Potato Gratin

Janice Pattie
A tender fillet of white fish that sits on top of a new potato and cheese gratin. The fish is cooked with Mediterranean vegetables in a sealed parcel keeping the fish moist and retaining all the flavour.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine British
Servings 4
Calories 555 kcal

Ingredients
 

For the potato

  • 800 g new potatoes
  • 100 g Gruyere cheese grated
  • 2 tbsp olive oil
  • 1 tbsp mixed chopped fresh herbs rosemary, thyme, marjoram
  • salt and pepper
  • 4 Tilapia Fillets
  • 2 medium courgettes
  • 4 tomatoes
  • 2 cloves garlic
  • 1 tbsp olive oil
  • salt and pepper
  • 4 large basil leaves

Instructions
 

For the potatoes

  • 800 g new potatoes
    Quarter the potatoes and boil until just soft.
  • 100 g Gruyere cheese, 2 tbsp olive oil, 1 tbsp mixed chopped fresh herbs, salt and pepper
    Mix one tbsp of olive oil, cheese, the herbs and seasoning into the potatoes.
  • 2 tbsp olive oil
    Put the second tbsp of olive oil in the bottom of an ovenproof dish and put in the oven at 200C.
  • Press the potato mixture into the base of the dish and bake for 30 minutes.

For the fish

  • 1 tbsp olive oil
    Oil four pieces of foil.
  • 4 Tilapia Fillets
    Place the fish fillet on the foil.
  • 2 medium courgettes
    Slice the courgettes and divide between the four parcels,
  • 4 tomatoes
    Slice the tomatoes and divide between the parcels.
  • 2 cloves garlic
    Peel and slice the garlic and divide between the parcels.
  • 4 large basil leaves
    Tear the basil leaves and add to the parcels.
  • salt and pepper
    Season with salt and freshly ground pepper.
  • Fold up the foil into a tight parcel and place on a baking tray.
  • Bake in the oven for 15-20mins at 200C.

To Serve

  • After 30 mintues, remove the potato dish, loosen around the edges and turn onto an ovenproof plate, put it back into the oven for 5 minutes to brown.
  • Remove the plated potato gratin and divide it into four slices.
  • Place the potato slice onto the plate.
  • Open the fish parcel and, using a fish slice, lift the fish and vegetables and place on top of the potato gratin.

Nutrition

Calories: 555kcalCarbohydrates: 43gProtein: 48gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 113mgSodium: 199mgPotassium: 1936mgFiber: 7gSugar: 7gVitamin A: 1567IUVitamin C: 76mgCalcium: 327mgIron: 3mg