Oven-baked fish with vegetables and potatoes

Oven-baked fish with vegetables comes together in two stages: the vegetables roast for 25 minutes at 200°C, then the white fillets go on top for another 12-15 minutes, until they reach 63°C in the center. We use practically boneless Barramundi Fillets with olive oil, garlic and lemon, all in one tray.

50 min11 ingredients 6 steps
Pește la cuptor cu legume, patru fileuri de barramundi peste cartofi, ardei roșu, ceapă roșie și roșii cherry, cu felii de lămâie, în tavă de ceramică
File de Barramundi crude pe farfurie, ~5 file la 1 kg

Instructions

  1. Thaw the fish

    Move the barramundi fillets from the freezer to the fridge 4-6 hours ahead, in their packaging, on a plate. Take them out, pat them very dry with paper towels and leave them on the paper while you prepare the vegetables.

  2. Roast the vegetables ⏱ 25 min

    Heat the oven to 200°C and line a large tray with baking paper. Toss the potatoes, pepper and onion with 4 tablespoons of oil, the thyme, salt and pepper, spread them in a single layer and roast for 25 minutes, until the potatoes have golden edges.

  3. Garlic and lemon oil ⏱ 2 min

    While the vegetables roast, warm 2 tablespoons of oil with the sliced garlic on low heat for 2 minutes, until it sizzles gently, without browning. Take it off the heat and add the lemon zest and the juice of half the lemon.

  4. Add the fish

    Take out the tray, push the vegetables to the sides and tuck the cherry tomatoes between them. Salt the fillets, lay them skin side down on the vegetables, brush them with the garlic and lemon oil and top with the lemon slices.

  5. Bake the fish ⏱ 14 min

    Return the tray to the oven for 12-15 minutes, until the flesh turns white and opaque, flakes when pressed and reaches at least 63°C in the center.

  6. Rest and serve

    Leave the tray on the counter for 3 minutes, scatter the parsley and serve straight from the tray. The juices with oil, garlic and lemon work as the sauce.

Good to know

Patting dry matters: a wet fillet leaves water in the tray and the vegetables steam instead of browning. One bag of Barramundi Fillets is 800 g net, about 4 fillets of 170-230 g, just right for this tray. Grouper Fillets work just as well, with the same timings. You can also cook the same barramundi in a green curry, and if you prefer salmon, try the oven-baked salmon with vegetables. All our fish is in the Fish collection.

Frequently asked questions

How long do I bake fish in the oven?

A 170-230 g fillet needs 12-15 minutes at 200°C, until it reaches at least 63°C in the center and flakes. The vegetables go in 25 minutes before the fish, because they need more time.

Which fish is best baked with vegetables?

A practically boneless white fillet with firm flesh that does not fall apart in the tray. We use Barramundi Fillets, with a clean, not at all "fishy" taste, and Grouper Fillets work the same, with the same timings.

Can I put the fish in the oven frozen?

Not for this recipe. Thaw the fillets for 4-6 hours in the fridge and pat them dry, as the product sheet says. Baked from frozen, the fish leaves water in the tray, the vegetables steam instead of browning and the center cooks unevenly.

How do I keep the fish from drying out in the oven?

Put it on the already roasted vegetables only for the last 12-15 minutes, brushed with the garlic and lemon oil, and take it out when it reaches 63°C in the center. The 3 minutes of rest in the tray finish it without drying it.

Is this recipe suitable for Orthodox fasting?

Yes, on the days when fish is allowed: it has no butter, cream or eggs, only olive oil. Those days are marked in the Orthodox church calendar.

Ready to cook Seriosly?

Authentic taste isn't improvised, it's taken Seriosly.

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11 ingredients 6 steps ~50 min