4 45 mins
Print Recipe

Baked Fish on Potatoes with Ardmona Tomatoes


  • 1 tsp extra virgin olive oil
  • 4 x (160-180g) pieces blue eye fish fillets (or any white fish of your choice), skin on
  • 1 onion, sliced
  • 2 large Desiree potatoes, peeled and cut into 1 cm rounds
  • 1 clove garlic, chopped
  • 3/4 cup of fish or chicken stock, hot
  • Small pinch saffron threads
  • 20g butter
  • 1/2 x can (200g) of Ardmona crushed tomatoes
  • 1 small handful of dill and parsley leaves, picked
  • 1/4 of lemon
  • Salt & pepper


  1. Heat stock and add saffron.
  2. Preheat the oven to 200C.
  3. Place the onion, potato and garlic into a baking dish and add the stock and 3/4 of the butter.
  4. Season with salt and pepper and bake for 20-25 minutes or until the potatoes are tender.
  5. Remove potatoes from the oven and dollop the crushed tomatoes over the cooked potato, lightly seasoning with salt and pepper.
  6. Drizzle oil over fish and season with salt and pepper. Arrange fish on top and add remaining butter. Bake again for 5-10 minutes, or until fish is just cooked (this will depend on how thick your fillets are).
  7. Dress herbs with a squeeze of lemon and a splash of oil. Scatter over just before serving.


Baked Fish on Potatoes with Ardmona Tomatoes

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