Fish and Potato Bake with Golden Mozzarella
A heartwarming baked dish layering tender white fish fillets over soft potato rounds, smothered in a tangy-sweet tomato sauce and finished with beautifully melted, golden mozzarella. Perfect for busy weeknights when you need something both simple and satisfying.
🛒 Ingredients
8 servings
- 1 kg (2.2 lbs) white fish fillets (cod, hake or pollock)
- 1 kg (2.2 lbs) potatoes, cooked and sliced into rounds
- 400 g (14 oz) tomato passata or crushed tomatoes
- 2 tablespoons ketchup
- 200 g (7 oz) shredded mozzarella cheese
- Salt and black pepper to taste
- 1 tablespoon olive oil
- Fresh basil leaves to garnish
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Directions
- 1
Preheat your oven to 200°C (400°F). Lightly grease a medium baking dish with olive oil.
- 2
Arrange the cooked potato slices in an even layer covering the entire bottom of the dish.
- 3
Season the fish fillets with salt and pepper, then lay them over the potato layer.
- 4
Whisk together the tomato passata and ketchup in a bowl. Pour half of this sauce evenly over the fish.
- 5
Repeat the layering with the remaining potatoes and fish, then finish by spooning the rest of the sauce over the top.
- 6
Bake for 15 minutes. Remove from the oven and sprinkle the mozzarella evenly over the surface.
- 7
Return to the oven under the broiler/grill for 5–8 minutes, until the cheese is bubbly and golden brown.
- 8
Rest for 5 minutes, scatter fresh basil leaves on top, and serve hot.
💡 Chef's Tip
Firm white fish like cod or hake holds its shape best during baking. Stir a pinch of dried oregano or smoked paprika into the tomato sauce for an extra layer of depth.
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