Mediterranean flavors run deep in this simple one-pan supper. Potatoes and tender white fish fillets are roasted and drizzled with lemon juice, oregano, olives, feta, and mint. Throw in a handful of baby spinach for good measure (not to mention iron, calcium, and oh, deliciousness), and dinner is served.
1 pound small red new potatoes, halved or quartered if large
2 tablespoons extra-virgin olive oil
½ teaspoon dried oregano
Salt and freshly ground pepper to taste
1 teaspoon lemon zest
1 tablespoon lemon juice
1 small garlic clove, minced
12 ounces rockfish (or lingcod, halibut, or cod) cut into 2 portions Available in Our Seafood Subscription Box
6 to 8 pitted Kalamata or gaeta olives, halved lengthwise
2 ½ ounces baby spinach
1 ounce feta, crumbled
1 tablespoon fresh mint leaves
Cook the Potatoes
Preheat oven to 450°F with a rack in the upper and lower third of the oven. Place a sturdy baking sheet in the oven while it preheats. In a medium bowl, toss the potatoes with 1 ½ tablespoons oil, oregano, and a pinch of salt and pepper. Spread on the hot baking sheet and roast on the lower rack until tender and lightly browned, 15 to 20 minutes.
Make the dressing
In the same bowl, combine the lemon zest and juice, garlic, and 2 tablespoons oil. Season with salt and pepper.
Cook the Fish
Remove the pan with the potatoes from the oven and switch the oven to broil. Season the fish with salt and pepper and drizzle lightly with oil. Move some of the potatoes to make space and add the fish and olives to the baking sheet in the empty spaces. Transfer to the upper rack, and broil until fish flakes easily around the edges, 3 to 5 minutes depending on the thickness. Transfer the fish to plates.
Finish and Serve
Add the spinach to the potatoes, toss with half of the dressing, and broil just until wilted, about 30 seconds. Serve alongside the fish and drizzle with remaining dressing. Sprinkle with feta and mint.
Pair it Up
These bold Mediterranean flavors are calling for a hearty white wine to provide contrast. Look for any white wine in the Sauvignon Blanc family, such as Sancerre or Pouilly-Fumé or a New Zealand Sauvignon Blanc.
Level It Up
Add cherry tomatoes or roasted red pepper strips to the baking sheet along with the fish for a burst of fresh juicy flavor and swap out thinly sliced zucchini for the spinach.
Change It Up
Sauté leftover potatoes with a little bacon until golden and fold in flaked fish. Top with a fried egg for a killer breakfast hash.
Lighten It Up
Full of lean protein, calcium, iron, and fiber, this dish is as healthy as it is delicious.