This dish proves that good things come to those who bake. This Mediterranean-inspired one-pan wonder delivers restaurant-quality flavor with minimal cleanup, making it an ideal solution for meals when you want maximum taste with minimum effort.
Ingredients
1 ½ lbs Yukon gold potatoes
2 teaspoons Armanino Creamy Garlic Sauce
kosher salt & coarsely ground black pepper
3 tablespoons olive oil, divided
1 pint cherry tomatoes, halved (10 oz)
1 large shallot, peeled & thinly sliced (about ½ cup)
3 tablespoons Armanino Basil Pesto, divided
1 tablespoon red wine vinegar
4 (6oz) firm white fish fillets, such as cod or halibut
1 teaspoon freshly grated lemon zest
2 tablespoons chopped fresh basil
Directions
Preheat the oven to 400°F with a rack in the middle position.
Peel the potatoes and cut into ¼” thick slices.
Place in a large bowl and toss with 1 tablespoon of the olive oil, creamy garlic sauce and a ¼ teaspoon each of salt and pepper.
Spread the potatoes in an even layer in a 9”x13” baking dish and roast, uncovered, for 30 minutes until the potatoes are tender and lightly golden brown.
Meanwhile, in the same bowl (no need to wash), whisk together 1 tablespoon of the olive oil, the vinegar, basil pesto, and ½ teaspoon each salt and pepper.
Add the halved tomatoes and sliced shallots, toss to fully coat.
When the potatoes are ready, add the tomato/shallot mixture top and spread evenly.
Roast until the tomatoes have softened and the shallots are translucent, about 10 minutes.
While the tomatoes roast, pat the fish dry with paper towels, brush with olive oil on all sides, and season generously with salt and pepper.
Remove the baking dish from the oven and push the tomatoes to the sides of the dish, taking care not to disturb the potatoes. Place the seasoned fish fillets in the center.
Roast until the fish is cooked through and flakes easily with a fork, 10-12 minutes.
Remove from the oven and top each piece of fish with ½ teaspoon of basil pesto. Scatter the lemon zest and chopped basil over the dish. Serve immediately with a simple green salad.
Chef’s Tips
At this time of year, all kinds of cherry tomato varieties are available in multiple colors and shapes. All are good for this recipe. While you can use chopped whole tomatoes, be aware that they will give off a lot of juice during roasting and will collapse and become softer than the cherry tomatoes. Still very good, just a little different.
For this dish, a firm white fish such as halibut, cod or swordfish is recommended. Can you make this will a thinner fish like salmon or tilapia? Of course, just decrease the roasting time in step 11.
