When Matthew first told me he wasn’t into fish, I was shocked. I mean, who doesn’t love fish? “You’re crazy,” I teased him. “Red fish is delicious! Have you even tried it?”
He looked at me like I was speaking another language (you know that skeptical look, right?). But I was determined to prove him wrong, and honestly, I didn’t think it would be too hard.
So, we decided to give it a shot. We’d swap out one of our usual go-to meals for something a little different—something healthy, flavorful, and easy to make.
Enter: baked red fish. It’s simple, but packed with flavor—and the best part? It completely won him over. (I’ll admit, I may have secretly been looking forward to seeing his reaction… but still!)
This recipe has everything—tender fish, crispy potatoes, and that rich tomato-based sauce that’s just bursting with flavor. Matthew’s no longer the skeptic, and now, he’s the one asking for more fish at dinner (I’m pretty sure he’s secretly a fan now).
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Making Baked Red Fish: Simple, Healthy, and Delicious
First things first, we preheat the oven to 350°F (180°C). We want it nice and hot for baking the fish to perfection.
Then, we gather our ingredients. Here’s where the magic happens: 500g of tomato pulp, garlic, and bay leaves.
The garlic? Oh, it’s going to make your kitchen smell AMAZING. You know that smell of garlic sautéing in olive oil? It’s just… divine.
We mix the garlic with the tomato pulp, add a handful of fresh parsley, splash in some white wine (yes, wine in the sauce… trust me), and drizzle a bit of olive oil. This sauce is rich and hearty, and it brings everything together.
Next, we prep the red fish. I arrange the fish in a baking dish with 8 diced potatoes. Now, here’s the part that’s really easy—just pour that delicious sauce over everything. Don’t be shy; make sure everything is well coated.
It’s the sauce that brings it all to life! (And honestly, we may have licked the spoon clean after… just sayin’.)
Pro Tip: Coat the fish and potatoes well in the sauce. You want that flavor in every bite. It’s VERY IMPORTANT—trust us, your taste buds will thank you.
Pop it into the oven for 40–50 minutes. Don’t just let it sit there though—flip the fish halfway through so both sides get that perfect golden brown color.
If the fish is done first (which happens), just take it out and leave the potatoes to cook for another 20 minutes. You want them crispy, right?
A Few Tips from Our Experience
- Fresh fish is a must here! We always look for the freshest red fish we can find; it makes a huge difference.
- Lemon just before serving? YES. It adds a zesty pop that makes everything even better.
How to Store Leftover Baked Red Fish
Let’s be honest, leftovers are a blessing when they taste this good. If you happen to have any baked red fish leftover (though we highly doubt it), here’s how to store it properly:
- Cool it Down: Allow the fish and potatoes to cool down to room temperature. You don’t want to store it while it’s still hot because it can affect the texture and flavor.
- Store it in an Airtight Container: Place the leftover fish and potatoes in an airtight container. Make sure the container is well-sealed to keep the flavors intact and avoid any fridge odors.
- Refrigerate: Store in the fridge for up to 2-3 days. We wouldn’t keep it longer than that because fish doesn’t stay fresh forever (sadly).
Ready to Try This Recipe?
This baked red fish has quickly become one of our favorites—especially when we want something easy, healthy, and packed with flavor.
It’s perfect for weeknight dinners or when we want to impress guests with something simple yet elegant. Plus, it’s one of those dishes that gets better the more you make it.
If you give it a try, we’d LOVE to hear how it turned out! Did it convert any skeptics in your household? Comment below and let us know.
And if you loved this recipe, make sure to follow us on Pinterest for more easy, tasty meal ideas. We’ve got plenty more to share!
Happy cooking, and enjoy every bite! Love, Mia
Baked Red Fish with Potatoes
Ingredients
Ingredients:
- 4 red fish fillets or red snapper fillets
- 8 potatoes cut into cubes
For the Sauce:
- 500 g tomato pulp
- 2 garlic cloves minced
- Fresh parsley to taste
- 2 bay leaves
- Olive oil to taste
- White wine to taste
- Salt to taste
Instructions
- Preheat the oven to 350°F (180°C).
- Prepare the sauce: In a bowl, mix the tomato pulp, minced garlic, parsley, bay leaves, olive oil, white wine, and salt. Stir until well combined.
- Arrange the red fish fillets and cubed potatoes in a baking dish. Pour the sauce over the fish and potatoes, ensuring they are all evenly covered.
- Gently mix the potatoes and fish with the sauce to ensure they’re well coated.
- Place the dish in the oven and bake for 40-50 minutes, checking for doneness. Turn the fish halfway through cooking for even browning.
- Once the fish is golden, remove it from the oven. If the fish is cooked, leave the potatoes in the oven for an additional 20 minutes to crisp up.
- Enjoy this delicious, simple baked red fish dish with your favorite side.