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Bake & Roast

Crispy Baked Fish with Lemony Potatoes
If you aren't using steam-in-bag potatoes, microwave potatoes and 2 tablespoons water, covered, until tender, 6 to 8 minutes.
1 (1.5-lb.) bag Hannaford Steam Easy Fingerling Potatoes
2 Tbsp. lemon juice, divided
1 Tbsp. plus 2 tsp. olive oil, divided
1 1/4 tsp. Nature's Promise Italian Seasoning, divided
Salt and pepper
1/4 cup Hannaford Panko Breadcrumbs
1/4 cup Taste of Inspirations Reduced-Fat Crumbled Feta Cheese
2 Tbsp. finely chopped sun-dried tomatoes
4 (6-oz.) skinless white fish fillets, such as cod, hake, or haddock
2 cups Nature's Promise Organic Baby Kale
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Crispy Baked Fish with Lemony Potatoes

Crispy Baked Fish with Lemony Potatoes

Crispy Baked Fish with Lemony Potatoes
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:25 minutes
1. Center a rack in oven and heat to 400 degrees. Line a baking sheet with parchment and set aside.
2. Microwave potatoes according to package instructions. Slice two-thirds of potatoes in half lengthwise and transfer to prepared baking sheet (save remaining potatoes for another use). Toss with 1 tablespoon each lemon juice and oil, plus 1 teaspoon Italian seasoning, then season with salt and pepper. Roast 10 minutes.
3. Meanwhile, combine panko, feta, sun-dried tomatoes, 1 teaspoon oil, and remaining 1/4 teaspoon Italian seasoning in a small bowl. Season fish with salt and pepper, then firmly pack panko mixture on top of each fillet.
4. Remove baking sheet from oven and push potatoes to one side. Arrange fish on empty side of baking sheet, then continue to bake until potatoes are browned and fish is cooked through, 10 to 15 more minutes. Toss kale with remaining 1 tablespoon lemon juice and 1 teaspoon oil, then season with salt and pepper to taste. Divide potatoes, fish, and kale among plates and serve.
Source: Hannaford fresh Magazine, October - November 2021