Oregano-Crusted Whitefish

Name: Oregano-Crusted Whitefish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 1 pound haddock fillets (skinless, patted dry); 1 pint cherry tomatoes (halved); 0.5 cup kalamata olives (halved); 1 pound baby red potatoes (thinly sliced into 1/4-inch rounds); 2 tablespoon olive oil; 1 tablespoon dried oregano; 0.5 teaspoon garlic powder; 0.75 teaspoon salt; 0.25 teaspoon black pepper; 1 lemon (cut into wedges)

Tender white fish fillets crusted with Greek oregano and garlic, baked atop a vibrant medley of roasted cherry tomatoes, kalamata olives, and baby red potatoes.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 3
Cuisine: Mediterranean
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Protein
Low-Fat
Low-Sugar
Low-Saturated-Fat
Low-Cholesterol
Low-Calorie

Ingredients

1 pound haddock fillets (skinless, patted dry)
1 pint cherry tomatoes (halved)
0.5 cup kalamata olives (halved)
1 pound baby red potatoes (thinly sliced into 1/4-inch rounds)
2 tablespoon olive oil
1 tablespoon dried oregano
0.5 teaspoon garlic powder
0.75 teaspoon salt
0.25 teaspoon black pepper
1 lemon (cut into wedges)

Instructions

Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper.
Toss the thinly sliced baby red potatoes, halved cherry tomatoes, and kalamata olives with 1 tablespoon olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon black pepper. Spread evenly across the baking sheet.
Roast the potato and tomato mixture in the oven for 10 minutes until potatoes begin to soften.
Meanwhile, brush haddock fillets with the remaining 1 tablespoon olive oil. Season on both sides with 1 tablespoon dried oregano, 1/2 teaspoon garlic powder, and the remaining 1/4 teaspoon salt.
Remove the baking sheet from the oven and nestle the haddock fillets among the vegetables. Return to the oven and bake for an additional 10 to 12 minutes, until the fish flakes easily with a fork and is completely opaque.
Serve hot immediately, garnished with fresh lemon wedges for squeezing over the fish.

Notes

Thinly slicing the potatoes to 1/4 inch ensures they cook to tender perfection in the brief roasting window.

Nutrition (per serving)

Calories: 360
Protein: 31 g
Carbohydrates: 33 g
Fat: 12 g
Fiber: 4 g
Sodium: 780 mg
Saturated Fat: 1.8 g
Sugar: 4 g
Cholesterol: 65 mg