Baked fish with potatoes and peppers

This is a really simple fish dish that I make all the time. It’s as easy as throwing potatoes, peppers, rosemary, garlic and anchovies in the oven, adding tomatoes and fish once the potatoes have had time to cook, then scattering over copious amounts of flat leaf parsley and capers. The peppers give the dish a lovely sweet taste, while the anchovies and capers add a salty hit. You can use any firm white fish you like. I’ve gone with hake but cod or halibut would work well (or even tarakihi if you’re in New Zealand).

Serves 2

Ingredients

400g new potatoes, halved (or bigger potatoes cut into wedges)
1 red pepper, chopped into large chunks
3 garlic cloves, peeled and bashed
2 sprigs rosemary (or other herb such as thyme or oregano)
4 anchovy fillets, roughly chopped
Pinch of chilli flakes
250g cherry tomatoes, halved
300g firm white fish, cut into large chunks
Large handful of flat leaf parsley
2 tbsp capers
Extra virgin olive oil
Salt and pepper

Method

1. Preheat the oven to 200ºC.

2. Place the potatoes, pepper, garlic and rosemary in a large oven dish. Scatter over the chopped anchovies and chilli flakes, drizzle with about 2 tbsp olive oil and season with salt and pepper. Bake in the oven for about 30 minutes.

3. Remove the dish from the oven, scatter over the tomatoes, give the dish a shake, then bake in the oven for another 10 minutes.

4. Remove the dish from the oven again, place the fish on top of the vegetables and season with salt and pepper. Return the dish to the oven for a final 10 minutes, or until the fish is just cooked through.

5. Scatter over the flat leaf parsley and capers before serving.