A hybrid between a fish pie and a bake this fish and Tomato & Olive Tapenade crispy potato tray bake is a fantastic midweek crowd pleaser or dinner party favourite. Tomato & Olive Tapenade adds a salty contrast to the rich, creamy sauce and the delicate white fish. Make sure to give the potatoes enough time in the oven to get nice and crispy.
500g New Potatoes, cut in halves or quarters
Salt and Pepper
2 Red Onions, peeled and cut into wedges
200g Spinach, washed
3 tbsp Tomato & Olive Tapenade
250ml Double Cream
400g White Fish e.g. Cod or Pollock, cut into 3cm stripes
1 Lemon, cut into wedges
1 tsp dried Oregano, optional
Heat an oven to 200C. Toss the potatoes with 1 tsbp Early Harvest Extra Virgin Olive Oil, salt and pepper. Place into a roasting tray and roast in the oven for 20-25 mins until golden and soft.
Meanwhile, put a large frying pan on a medium to high heat, add the remaining oil and when hot add the red onions and season with salt. Cook for 10 mins, turning occasionally so that the outsides are nicely caramelised and the onion is slightly softened. Add the spinach and move around the pan so that it begins to wilt, then add the cream and tapenade and cook everything down for 2-3 mins or until the cream begins to simmer. Taste and add salt and pepper as desired. Set aside until the potatoes are ready.
Remove the potatoes from the oven, add the cream and onion mix to the tray and spread evenly along the base. Tuck the pieces of fish under the potatoes and into the cream mix. Return the tray to the oven and bake for 10 mins.
Remove from the oven, divide between plates and garnish with a wedge of lemon and a sprinkle of dried oregano.