Best 8 Tomato Topped Fish And Potato Bake Recipes

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Indulge in the culinary delight of Tomato-Topped Fish and Potato Bake, a harmonious blend of flavors and textures that will tantalize your taste buds. This delightful dish features tender fish fillets nestled amidst a medley of roasted potatoes and succulent tomatoes, all enveloped in a rich and flavorful sauce. The article offers a collection of delectable variations to suit your preferences, including a tangy lemon and herb version, a creamy and cheesy rendition, and a spicy and flavorful Cajun-inspired variation. Each recipe is carefully crafted to deliver a unique and unforgettable dining experience. Embark on this culinary journey and discover the perfect Tomato-Topped Fish and Potato Bake recipe that will become a staple in your kitchen.

Here are our top 8 tried and tested recipes!

BAKED COD WITH TOMATOES AND POTATOES



Baked Cod with Tomatoes and Potatoes image

You can substitute bass, hake, or haddock for the cod in this one-pot casserole.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 1h40m

Number Of Ingredients 8

3 pounds Yukon Gold potatoes, (about 7 medium), scrubbed
1/3 cup extra-virgin olive oil
3 small tomatoes (5 ounces each), very thinly sliced
3 shallots, peeled and cut into very thin rounds (3/4 cup)
2 1/4 teaspoons chopped fresh thyme leaves, plus 4 sprigs
Kosher salt and freshly ground pepper
4 skinless cod fillets (5 ounces each)
12 very thin lemon slices

Steps:

  • Preheat oven to 425 degrees. Using amandoline, slice potatoes a scant1/8 inch thick. Drizzle 1 tablespoonoil in a shallow 3-quart lidded casserole. In slightly overlappingcircles, alternate one-third eachof potatoes, tomatoes, and shallots(about 1 tomato and shallot slicefor every 5 or 6 potato slices).Drizzle with 1 tablespoon oil, scatterwith one-third of thyme leaves,and season with salt and pepper.Repeat twice.
  • Roast, covered, until potatoesare knife-tender, 50 minutes. Seasonfish with salt and pepper; placelemon slices over potatoes, and fishon top. Drizzle with remaining oil;add thyme sprigs. Cover; roastuntil fish is cooked, 12 to 15 minutes.Let cool slightly before serving.

BAKED TILAPIA WITH TOMATOES AND POTATOES



Baked Tilapia With Tomatoes and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 1/4 pounds new potatoes, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
3 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
Cooking spray
2 cups cherry tomatoes
1/4 cup pitted kalamata olives
2 tablespoons capers, drained
3 cloves garlic, smashed
1/4 cup white balsamic vinegar or white wine vinegar
4 6-ounce tilapia fillets

Steps:

  • Preheat the oven to 400 degrees F. Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1/4 teaspoon salt, and pepper to taste in a bowl. Coat a rimmed baking sheet with cooking spray; add the potatoes and spread in an even layer. Roast until browned and crisp, tossing halfway through, about 35 minutes.
  • Meanwhile, toss the tomatoes, olives, capers and garlic with 1 teaspoon olive oil, 2 tablespoons vinegar and 1 teaspoon thyme in a bowl. Coat another baking sheet with cooking spray; add the tomato mixture and spread in an even layer. Roast until softened, 15 minutes.
  • Mix the remaining 2 teaspoons olive oil and 1 teaspoon thyme, 2 tablespoons vinegar, 1/4 teaspoon salt, and pepper to taste in a bowl; brush on the fish. Place the fish on top of the roasted tomato mixture and return to the oven until just cooked through, about 10 minutes. Divide among plates and serve with the potatoes.

MOROCCAN BAKED FISH WITH POTATOES, PEPPERS AND OLIVES



Moroccan Baked Fish With Potatoes, Peppers and Olives image

Bake fish Moroccan-style with spices, herbs, tomatoes and olives. This easy all-in-one recipe can be served immediately or at room temperature, making it perfect for a dinner party. Double or triple it if you'd like, and include it as part of a buffet. With a good bottle of wine, it will feel just like summer.

Provided by Florence Fabricant

Time 1h

Yield 4 servings

Number Of Ingredients 16

2 large cloves garlic, minced
1 tablespoon minced flat-leaf parsley leaves
1 tablespoon minced cilantro leaves
1 teaspoon ground cumin
1 teaspoon paprika, preferably hot
1 pinch saffron threads, crushed
2 tablespoons white wine vinegar
Juice of 1 lemon
1 tablespoon tomato paste
1 and 1/2 pounds fish fillets (4 fillets): fluke, black sea bass, hake
1 pound large Yukon Gold potatoes, peeled, in half-inch-thick slices
3 tablespoons extra virgin olive oil
Salt and black pepper
1 red bell pepper, cored and slivered
1 pint (1 pound) cherry tomatoes, halved
Half-cup pitted Kalamata olives

Steps:

  • Combine garlic, parsley, cilantro, cumin, paprika and saffron in a dish big enough for the fish. Mix vinegar, lemon juice and tomato paste in a small bowl. Add to dish and mix. Place fillets in the dish, turning to coat them, cover and set aside to marinate 2 hours at room temperature, 3 hours if refrigerated.
  • Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.
  • Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat oven to 350 degrees. Spread potatoes in the dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 1127 milligrams, Sugar 6 grams

TOMATO TOPPED FISH AND POTATO BAKE



Tomato Topped Fish and Potato Bake image

Cod with oregano is very good done this way,potatoes crisp up on the bottom and succulent fish on top, easy one pan meal. adapted from Canadian Living mag.

Provided by Derf2440

Categories     One Dish Meal

Time 41m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup extra virgin olive oil
4 potatoes, peeled and thinly sliced (about 1 1/2 lbs)
1/2 medium onion, thinly sliced
1/2 teaspoon salt
1/2 teaspoon pepper
2 tomatoes, seeded and finely chopped
2 cloves garlic, smashed
2 tablespoons fresh parsley, chopped
1 1/2 lbs white fish fillets (cod,halibut or haddock)
1/2 teaspoon fennel seeds, lightly crushed or 1/2 teaspoon dried oregano

Steps:

  • Spread 2 tablespoons of the oil in a large cast iron or ovenproof frypan.
  • Layer potatoes, onion and half each of the salt and pepper in pan; sprinkle with 1 tablespoon of the remaining oil.
  • Heat over high heat until sizzling, about 2 minutes.
  • Reduce heat to medium; cover and cook for 12 minutes.
  • Meanwhile, in bowl, mix together tomatoes, garlic, parsley and remaining oil, salt and pepper; set aside.
  • Remove pan from heat.
  • Arrange fish over potatoes; top with tomato mixture.
  • Sprinkle with fennel seeds or oregano.
  • Bake in 450f degree oven until fish flakes easily when tested, about 12 minutes.

GREEK-STYLE ROAST FISH



Greek-style roast fish image

Oven-bake white fish fillets with potatoes, tomatoes and herbs for a healthy and gluten-free weeknight dinner

Provided by Sara Buenfeld

Categories     Dinner, Fish Course, Main course, Supper

Time 1h

Number Of Ingredients 9

5 small potatoes (about 400g), scrubbed and cut into wedges
1 onion, halved and sliced
2 garlic cloves, roughly chopped
½ tsp dried oregano or 1/2 tbsp chopped fresh oregano
2 tbsp olive oil
½ lemon, cut into wedges
2 large tomatoes, cut into wedges
2 fresh skinless pollock fillets (about 200g)
small handful parsley, roughly chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more.
  • Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over.

Nutrition Facts : Calories 388 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES



One-Pan Roasted Fish With Cherry Tomatoes image

In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.

Provided by Lidey Heuck

Categories     dinner, lunch, weekday, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 pint cherry tomatoes, halved
1/2 cup thinly sliced shallots (about 1 large)
2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons olive oil, plus more for brushing
1 tablespoon sherry or red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
4 (6-ounce) skin-on mild white fish fillets, such as cod or halibut
1 teaspoon freshly grated lemon zest (from about 1/2 lemon)
Chopped fresh basil, for serving
Chopped fresh mint, for serving

Steps:

  • Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
  • While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
  • Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
  • Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

CHEESE TOMATO POTATO BAKE



Cheese Tomato Potato Bake image

This is soooo deliciously decadent! If you want more heat, use Jack cheese with jalapeno. If you can't find Rotel tomatoes, use a 14.5 oz can of diced tomatoes drained and add a 4 oz can of chopped green chilis or jalapenos.

Provided by Lorac

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs russet potatoes, peeled and diced
1 medium white onion, peeled and chopped
4 tablespoons melted butter
1 cup grated monterey jack cheese
1 cup grated cheddar cheese
1 can Rotel Tomatoes (drained)
8 ounces sour cream
4 slices bacon, cooked and crumbled
additional grated cheese (optional)

Steps:

  • Preheat oven to 350°F.
  • Cook potato and onion in boiling salted water until potatoes are just tender, drain.
  • Add butter, cheeses, tomatoes and sour cream, stir to combine.
  • Place mixture in a baking dish, top with bacon and additional cheese if desired.
  • Bake 20-25 minutes.

Nutrition Facts : Calories 739.2, Fat 52.4, SaturatedFat 29.9, Cholesterol 127.1, Sodium 643.6, Carbohydrate 45.7, Fiber 5.4, Sugar 3.3, Protein 23.4

BAKED FISH AND POTATOES WITH ROSEMARY AND GARLIC



Baked Fish and Potatoes with Rosemary and Garlic image

Pesce Arrosto al Forno con Patate all'Aglio e Rosmarino, Baked Fish and Potatoes with Rosemary and Garlic

Provided by Marcella Hazan

Categories     Fish     Garlic     Herb     Potato     Bake     Rosemary     Healthy

Yield For 4 persons

Number Of Ingredients 9

1 pound new potatoes, peeled, washed, and cut into wedges
An oven-to-table baking dish that can accommodate both the fish and the potatoes in one layer
4 tablespoons extra virgin olive oil
4 or 5 fresh rosemary sprigs
4 whole garlic cloves, peeled
Fine sea salt
Black pepper ground fresh from the mill
A 2-pound fillet from a firm-fleshed fish, such as grouper, striped bass, red snapper, or mahi mahi
2 tablespoons fine, dry, unflavored bread crumbs

Steps:

  • 1. Turn on the oven to 400°F.
  • 2. Place the potato wedges in the baking dish, pour 2 tablespoons of the olive oil over them, add 2 sprigs of rosemary, all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the dish in the preheated oven.
  • 3. After 15 minutes, remove the dish to turn the potatoes over, then put it back in the oven. Cook until the potatoes feel tender when tested with a fork, another 10 minutes or so.
  • 4. Remove the dish from the oven. Push the potatoes to the sides, making room in the center for the fish fillet to lie flat.
  • 5. Wash the fish fillet, pat it dry with paper towels, and lay it flat in the dish, skin side down. Strip the leaves from the remaining rosemary sprigs, scatter them over the fish, add salt and pepper, and sprinkle the bread crumbs and the remaining 2 tablespoons olive oil over the fillet. Return the dish to the oven and bake for 14 minutes. Let the dish settle out of the oven for 3 to 4 minutes before bringing it to the table.

Tips:

  • Choose firm-fleshed fish: This type of fish will hold its shape better during the baking process. Some good options include cod, halibut, or salmon.
  • Season the fish generously: This will help to enhance the flavor of the fish. You can use a variety of seasonings, such as salt, pepper, garlic powder, or paprika.
  • Use ripe tomatoes: Ripe tomatoes will have a sweeter and more flavorful taste. If you can't find ripe tomatoes, you can use canned tomatoes instead.
  • Don't overcook the fish: The fish should be cooked until it is just opaque in the center. Overcooked fish will be dry and tough.
  • Serve the fish immediately: The fish is best served hot out of the oven. You can garnish it with fresh herbs, such as parsley or cilantro.

Conclusion:

Tomato-topped fish and potato bake is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is flaky and flavorful, the potatoes are tender and creamy, and the tomato sauce is tangy and sweet. This dish is sure to be a hit with your family and friends.

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