0
0 ITEM(S) - £0.00 GO

Menu

    • Coley and Potato Bake

    Mark Sharron
    Easy
    25 minutes
    01-Feb
    Coley and Potato Bake is a delicious and nutritious dish that is easy to prepare and flavorful. This recipe combines the mild, sweet taste of coley with the earthy, savoury flavour of potatoes and onions and is enhanced with a hint of smokiness from the paprika. It's an excellent meal for a busy weeknight, as it takes only a few minutes to prepare and can be served with various side dishes. It's also a great way to get your family to eat more fish, as coley is an excellent source of protein and omega-3 fatty acids.  
    1 rating
    layout 0 comment

    Ingredients

    • 1 lb. coley fillets
    • 2 large potatoes, peeled and sliced
    • 1 onion, finely chopped
    • 1 red pepper, deseeded and chopped
    • 2 cloves garlic, finely chopped
    • 1 tsp. smoked paprika
    • 2 tbsp. olive oil
    • 2 tbsp. tomato puree
    • 4 tbsp. white wine
    • 2 tbsp. chopped parsley
    • Salt and pepper to taste

    Method

    • Step-by-Step Method for Coley and Potato Bake
    • Preheat oven to 200°C (400°F)
    • Peel and slice potatoes into thin rounds (about 3 mm thick)
    • Bring a pot of salted water to boil
    • Add potato slices to boiling water
    • Simmer potatoes for 4-5 minutes until just tender but not fully cooked
    • Drain potatoes and set aside to cool slightly
    • Finely chop onion, red pepper, and garlic
    • Heat a skillet over medium heat
    • Add 1 tbsp olive oil to skillet
    • Add chopped onion, red pepper, and garlic to skillet
    • Sauté vegetables for 4-5 minutes until softened
    • Stir in smoked paprika, sauté 1 minute until fragrant
    • Add tomato puree to skillet and stir to combine
    • Pour in white wine and simmer 2 minutes to reduce slightly
    • Season the mixture with salt and pepper to taste
    • Remove pan from heat and stir in chopped parsley, reserving some for garnish
    • Grease an ovenproof baking dish with 1 tbsp olive oil
    • Arrange half the potatoes in a slightly overlapping layer on the bottom of the dish
    • Spoon half of the sautéed vegetable mixture over the potatoes
    • Lay the coley fillets evenly on top of the vegetables
    • Season coley fillets with salt and pepper
    • Spoon the remaining vegetable mixture over the fish
    • Finish with the remaining potato slices arranged over the top
    • Lightly brush or drizzle the top potato layer with a little olive oil
    • Season the top layer with salt and pepper
    • Cover dish loosely with foil and bake for 20 minutes
    • Remove foil and return to oven for 10-15 minutes until potatoes are golden and edges bubbling
    • Remove from oven and let rest for 5 minutes
    • Garnish with reserved chopped parsley before serving
    • Serve hot, ideally with a simple green salad or steamed vegetables