Fish, courgette and potato bake

A flavoursome combination of layered potatoes and courgettes, topped with fish and herbs.

Serves: 4

Preparation time:  15 minutes

Cooking time:  30 minutes

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You will need

  • 1 tablespoon olive oil
  • 1 onion, peeled and sliced
  • ½ x 2.5kg bag potatoes, unpeeled and thinly sliced
  • 2 garlic cloves, peeled and finely chopped
  • 1 vegetable stock cube, made up to 500ml with hot water
  • 300g courgettes, thinly sliced
  • 1 x 520g pack basics white fish fillets, defrosted according to pack instructions
  • 2 teaspoons dried mixed herbs
  • 1 lemon, zest and juice
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Recipe Information

Step by step guide to making Fish, courgette and potato bake

  1. Heat the oil in a large frying pan and cook the onion and potatoes for 10-15 minutes, until starting to brown. Add the garlic at the last minute.
  2. Stir through the stock, season well, cover and simmer for 10 minutes. Halfway through, top with the courgette slices.
  3. Place the fish fillets on top of the courgettes. Sprinkle over the dried herbs, lemon zest and season to taste. Cover and cook for 5-6 minutes, until the fish is opaque and flakes easily.
  4. Serve immediately with the potatoes and squeeze over the lemon juice.

Make it veggie: Try swapping the white fish fillets for 4 Quorn frozen fillets. Fry the Quorn fillets separately in a pan and serve with the potatoes and courgettes.

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Nutritional information for Fish, courgette and potato bake

Nutritional information for Fish, courgette and potato bake

Nutrition type per serving
Calories 405 kcal
Total Fat 4.1g
Saturated Fat 0.7g
Salt 0.125g
Sugar 8.8g

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