Serves 4
60 min
Provençal Baked Fish with Roasted Potatoes & Mushrooms
Recipe GLPR5c469b15eb3e49
A light, elegant one-pan dish featuring flaky white fish seasoned with classic Provençal herbs, baked alongside tender potatoes and earthy mushrooms. This Mediterranean-inspired meal is naturally dairy-free, gluten-free, and full of fresh flavors.
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Ingredients
1 pound Yukon Gold or red potatoes, cubed
1 pound fresh mushrooms (shiitake, cremini, oyster or similar), trimmed and sliced
2 tablespoons extra-virgin olive oil, divided
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cloves garlic, peeled and thinly sliced
14 ounces halibut, grouper or cod fillet, cut into 4 equal portions
4 tablespoons fresh lemon juice
1 teaspoon herbes de Provence
Fresh thyme sprigs for garnish
Directions
Preheat your oven to 400°F. Line a large baking sheet with parchment paper or lightly coat with olive oil.
Place the cubed potatoes on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Toss to coat evenly. Spread in a single layer and roast for 25 minutes, stirring halfway through, until potatoes begin to soften and develop golden edges.
While potatoes are roasting, combine the sliced mushrooms with the remaining 1 tablespoon of olive oil, garlic slivers, and a pinch of salt and pepper in a bowl.
After the potatoes have roasted for 25 minutes, remove the baking sheet from the oven and add the mushroom mixture to the sheet, scattering it around the potatoes. Return to the oven and roast for an additional 12 minutes.
Pat the fish portions dry with paper towels. Place them on top of the vegetables on the baking sheet. Drizzle the fish evenly with lemon juice and sprinkle with herbes de Provence.
Return the baking sheet to the oven and bake for 8–10 minutes, until the fish is opaque throughout and flakes easily when tested with a fork. The fish should reach an internal temperature of 145°F at its thickest point.
Remove from the oven and garnish with fresh thyme sprigs. Serve immediately, dividing the fish, potatoes, and mushrooms evenly among four plates.
