The Simplest Pan-Roasted Fish and Potatoes

Chef Mark Bittman knows fish. And meat. And veggies. And just about everything you can eat. He’s an award-winning cook, and he has been on a quest to improve how America cooks and eats for more than thirty years.

He’s squarely in the camp that says simple is best. Here’s an example of an easy-peasy fish dish from Chef Bittman:

Roasted Fish With Potatoes

• 6 tablespoons olive oil
• 2 pounds new potatoes, cut into 1/8- to 1/4-inch slices
• Salt and freshly ground black pepper
• 1 tablespoon chopped fresh sage
• 1 teaspoon minced fresh garlic, or more to taste
• About 1½ pounds white fish fillets

Preparation

Heat the oven to 425°F. Put 4 tablespoons of the oil in a roasting pan or baking dish large enough to hold the fish comfortably. Add the potatoes, sprinkle liberally with salt and pepper, and toss. Put the pan in the oven and set a timer for 10 minutes.

Every 10 minutes, turn the potatoes gently with a spatula. When they are nicely browned all over (say, 30 to 40 minutes) stir in the sage and garlic. Put the fish on top and drizzle with the remaining 2 tablespoons oil. Roast for 8 to 12 minutes, depending upon the thickness of the fillets. The fish is done when it’s opaque throughout and offers no resistance to a thin-bladed knife; avoid overcooking. Serve drizzled with the pan juices.

(Serves 4; thanks to Today Food for sharing this recipe.)

That’s it. What could be easier? No special requirements, no fancy spice blends or treatments. Roast the potatoes, then roast the fish on the potatoes. One-dish simplicity. The neatest part, you can easily change this around as you please. For instance, add some carrots and parsnips to make it a root-veggie dish. Or roast fresh tomato slices on top the last few minutes. Change up the fish. Use a flavored olive oil, if you’d like. You can even add a bit of zest by using a chile-infused oil in the last step.

It’s your turn! Give it a try, your way…

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