Directions Edit

  1. Preheat oven to 425°F.
  2. In shallow 2½ quart casserole, toss potatoes, fennel, garlic, olive oil, ¾ tsp sea salt and ¼ tsp pepper.
  3. Bake uncovered, 45 minutes or until vegetables are fork-tender and lightly browned, stirring once.
  4. Sprinkle fish with remaining sea salt and pepper.
  5. Arrange fish on top of potato mixture; bake 10 – 15 minutes longer or until fish flakes easily when tested with fork.
  6. Sprinkle with diced tomato and mango.
  7. Garnish with fennel tops.


Baked Fish and Chips

Baked Fish and Chips

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