Mediterranean Roasted Fish & Vegetables


Makes: 6 servings
Active Time: 30 minutes
Total Time: 1 1/2 hour

  • 3 cloves garlic, divided

  • 2 tablespoons extra-virgin olive oil, divided

  • 1 teaspoon anchovy paste (optional)

  • 2 small fennel bulbs, trimmed, cored and thinly sliced

  • 1 large onion, sliced

  • 6 small all-purpose potatoes, such as Yukon Gold, peeled, halved and thinly sliced

  • 1 14-ounce can plum tomatoes, drained and chopped, juice reserved

  • 1/4 cup water

  • 1 teaspoon salt, divided

  • 1/4 teaspoon freshly ground pepper

  • 3 tablespoons fine dry breadcrumbs (see Tips)

  • 2 teaspoons fennel seeds, crushed

  • 1 teaspoon freshly grated lemon zest

  • 1 1/2 pounds striped bass, halibut or cod (see Tips), skinned and cut into 6 portions


  • Preheat oven to 450°F.

  • Mince 2 garlic cloves and place in a small bowl. Whisk in 1 1/2 tablespoons oil and anchovy paste, if using. Combine fennel and onion in a 9-by-13-inch (or similar-size 3-quart) baking dish; add the garlic mixture and toss to coat.

  • Roast the fennel mixture, uncovered, stirring occasionally, until softened, 20 to 25 minutes.

  • Add potatoes, tomatoes and their juice, water, 3/4 teaspoon salt and pepper. Cover tightly with foil and bake until the potatoes are tender, 35 to 40 minutes more.

  • Meanwhile, mince the remaining garlic clove and place in a small bowl. Add breadcrumbs, fennel seeds, lemon zest, the remaining 1/2 tablespoon oil and 1/4 teaspoon salt; season with pepper. Mix with your fingers until blended.

  • When the potatoes are tender, place fish on top of the vegetables and sprinkle the breadcrumb mixture over all. Roast, uncovered, until the fish is opaque in the center and the breadcrumbs are browned, 10 to 15 minutes. Serve immediately.

  • Tips:

  • Tips: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian’s brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.