Mediterranean flavors run deep in this simple one-pan supper. Potatoes and tender white fish fillets are roasted and drizzled with lemon juice, oregano, olives, feta, and mint. Throw in a handful of baby spinach for good measure (not to mention iron, calcium, and oh, deliciousness), and dinner is served.
- 1 pound small red new potatoes, halved or quartered if large
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon dried oregano
- Salt and freshly ground pepper to taste
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- 12 ounces rockfish (or lingcod, halibut, or cod) cut into 2 portions
- 6 to 8 pitted Kalamata or gaeta olives, halved lengthwise
- 2 ½ ounces baby spinach
- 1 ounce feta, crumbled
- 1 tablespoon fresh mint leaves
- Preheat oven to 450°F with a rack in the upper and lower third of the oven. Place a sturdy baking sheet in the oven while it preheats. In a medium bowl, toss the potatoes with 1 ½ tablespoons oil, oregano, and a pinch of salt and pepper. Spread on the hot baking sheet and roast on the lower rack until tender and lightly browned, 15 to 20 minutes.
- Meanwhile, make the dressing: In the same bowl, combine the lemon zest and juice, garlic, and 2 tablespoons oil. Season with salt and pepper.
- Remove the pan with the potatoes from the oven and switch the oven to broil. Season the fish with salt and pepper and drizzle lightly with oil. Move some of the potatoes to make space and add the fish and olives to the baking sheet in the empty spaces. Transfer to the upper rack, and broil until fish flakes easily around the edges, 3 to 5 minutes depending on the thickness. Transfer the fish to plates.
- Add the spinach to the potatoes, toss with half of the dressing, and broil just until wilted, about 30 seconds. Serve alongside the fish and drizzle with remaining dressing. Sprinkle with feta and mint.
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Pair it Up
These bold Mediterranean flavors are calling for a hearty white wine to provide contrast. Look for any white wine in the Sauvignon Blanc family, such as Sancerre or Pouilly-Fumé or a New Zealand Sauvignon Blanc.
Level it Up
Add cherry tomatoes or roasted red pepper strips to the baking sheet in step 3 for a burst of fresh juicy flavor and swap out thinly sliced zucchini for the spinach.
Change it Up
Sauté leftover potatoes with a little bacon until golden and fold in flaked fish. Top with a fried egg for a killer breakfast hash.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.