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Baked Lake Fish with Paprika Tomato Sauce and Buttered Potatoes

This roasted dish pairs white fish fillet with potatoes, cubed, sweet paprika and crushed tomatoes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced Pescatarian Gluten free High satiety
300 kcal 2000 kcal
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Estimated macros per portion

44 g Protein
61 g Carbohydrates
26 g Fat
10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 175g white fish fillet (pike perch or perch) 175 kcal
  • 227g potatoes, cubed 175 kcal
  • 175g crushed tomatoes 56 kcal
  • 61g yellow onion, finely sliced 24 kcal
  • 5g garlic, minced 7 kcal
  • 9g olive oil 80 kcal
  • 16g unsalted butter 115 kcal
  • 1.75 tsp (3g) sweet paprika 9 kcal
  • 9g white wine vinegar 7 kcal
  • 9g fresh parsley, chopped 3 kcal
  • 0.44 tsp (1g) salt 0 kcal
  • 0.22 tsp (0g) black pepper 1 kcal

Cooking instructions

  1. potatoesolive oilsalt
    Heat oven to 425 F (220 C). Toss potatoes with 1 tsp oil and salt; spread on a small tray and roast 20 minutes, turning once.
  2. crushed tomatoesyellow oniongarlicsweet paprikawhite wine vinegarsaltblack pepper
    Meanwhile, stir tomatoes, onion, garlic, paprika, vinegar, and a pinch of salt and pepper in a small baking dish.
  3. white fish fillet (pike perch or perch)crushed tomatoesolive oil
    Nestle fish fillet into the tomato mixture and drizzle with remaining oil.
  4. white fish fillet (pike perch or perch)
    Bake 10-12 minutes until fish flakes easily and sauce is bubbling.
  5. potatoesunsalted butterfresh parsley
    Melt butter over the hot roasted potatoes and toss with chopped parsley.
  6. white fish fillet (pike perch or perch)potatoescrushed tomatoessweet paprika
    Serve fish with the paprika tomato sauce alongside the buttered potatoes.

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