I absolutely love the flavors and food that are found in Mediterranean cuisine. Olive oil (which we use pretty much daily), lemon, tomato, fresh herbs…yum. And this new dish has all of those and more!
This Fish and Potato Skillet Hash is easy, delicious and fresh and will make you reminisce of being at the sea! The ingredients are simple but beautiful.
What’s wonderful about this recipe is that it’s easy and cooks in a relatively short amount of time…and yet it’s so elegant! I would definitely recommend using fish fillets with the skin on. It gives it a wonderful rustic appearance. And of course use fresh herbs and lots of lemon juice!
This is also a one-pan meal which makes for easy cleanup (if you’re into that;). Everything is made in a cast-iron skillet (LOVE my cast-iron). The garlic and onions are added to some hot oil and sautéed until soft and fragrant, then the rest of the vegetables are added and cooked a few minutes more so that their wonderful flavors are released. Next, the fillets are laid on top and smothered in extra-virgin olive oil and freshly ground salt and pepper. Then all of that goes in the oven to finish cooking. While it bakes, the juices from the tomatoes, squash and fish creates a broth that is absolutely divine! Once finished, everything is then topped with a handful of parsley and freshly squeezed lemon juice.
Simple, elegant, heavenly.
Fish & Potato Skillet Hash
2 tablespoons extra-virgin olive oil
2 garlic cloves
2 onions, sliced
1 zucchini, cubed
1 large tomato, cubed
2 medium potatoes, cubed (the potatoes may take longer to cook than the other veggies, so you may want to cut them slightly smaller)
salt & pepper
4 fish fillets, with skin on
1 small handful parsley
Preheat oven to 375 degrees. Heat oil in a large, oven-proof skillet over med-high heat. When hot, add the garlic and cook until just turning brown. Add onions and cook until soft and translucent. Next add the tomato, zucchini, potatoes, and salt & pepper. Stir to combine and cook 2-3 more minutes.
Remove from heat and lay the fish fillets on top. Drizzle a generous amount of olive oil over the fish and season with salt & pepper. Bake in the oven for 30-45 minutes or until the vegetables are tender and the fish is flaky. Dish into deep plates and garnish with parsley and lemon wedges. Serve with crusty bread.