• Liz Talley - Urban Graze

Mediterranean Baked Fish with Summer Squash and Fennel


We absolutely love this rustic dish! Perfect for a lovely summer evening, with a glass of wine, simple salad, and baguette- you'll feel transported to a village bistro perched on a turquoise and white Greek/Italian coastline.

2 ample-sized white fish fillets, such as halibut, mahi-mahi, cod

Salt and pepper

Olive oil

1 small-medium potato, halved and very thinly sliced

1½ c. summer squash, thinly sliced in half-moons

½ c. fennel bulb, thinly sliced (+ 2-3 Tbsp. chopped fronds, if you have them)

2 Tbsp. kalamata olives, rough-chopped

1 tsp. capers, rough-chopped

1 clove garlic, pressed or minced

¼ tsp. dried thyme

2 tsp. lemon juice

Preheat oven to 450.

Preparation:

  • Rinse the fish, and pat dry. Season with salt and pepper, then set aside on dish next to stove.

  • Place sliced potatoes in dish next to stove.

  • Combine the last seven ingredients, plus 1 Tbsp. olive oil in a bowl, and place next to stove.

Add 1 Tbsp. olive oil to a large cast iron, or other oven-proof skillet, swish/brush around to totally coat the bottom, and heat over medium-high heat. Quickly lay potato slices in bottom, keeping mostly single layer, but you'll need to overlap them a little. Leave alone for about 3-5 minutes, or until the bottom is crisp and browned. Flip with a large spatula, and lower heat.

Top with the fish, then pile on the veggie mixture. Cover and cook for 2-3 minutes, just enough to get it warmed and started, and then transfer to oven (keep covered). Bake for 10-15 minutes- depending on size and thickness of your fillets- until the fish is done and flakes easily.

Serve right away.

*Note: Very small cauliflower florets, and/or whole cherry tomatoes would also work well with the flavors in this dish. Substitute for, or combine with, summer squash.

Recipe created or adapted by Liz Talley, Urban Graze

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