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Lemon Herb Fish with Potatoes
Baked white fish with lemon, herbs, and crispy roasted potatoes.
Prep
10 min
Cook
25 min
Servings
2
Difficulty
Easy
★★★★★
4.6(1,400 ratings)#low-fodmap#greek#fish#potato#gluten-free#gut-friendly
About This Recipe
This Greek-inspired sheet-pan dinner pairs flaky white fish fillets seasoned with lemon, oregano, and garlic-infused oil alongside golden roasted baby potatoes. Everything cooks on one tray, making it a low-FODMAP weeknight winner that is big on Mediterranean flavour and minimal on cleanup.
Ingredients
Serves 2
- 2 fillets (180 g each)firm white fish (cod or sea bass)
- 400 gbaby potatoes, halved
- 2 tbspgarlic-infused olive oil
- 1 mediumlemon, zested and juiced
- 1 tspdried oregano
- 2 tbspfresh flat-leaf parsley, chopped
- 0.5 tspsalt
- 0.25 tspblack pepper
- 8 wholeKalamata olives
Instructions
- 1
Start the potatoes
Toss halved potatoes with 1 tbsp garlic-infused oil, salt, pepper, and half the oregano. Spread on a baking tray and roast at 200 °C (400 °F) for 15 minutes.
- 2
Prepare the fish
Season fish fillets with remaining garlic-infused oil, lemon zest, lemon juice, remaining oregano, salt, and pepper.
- 3
Add fish to the tray
After 15 minutes, push potatoes to the sides and nestle the fish fillets in the centre. Scatter olives around. Return to the oven for 10–12 minutes until fish is flaky and opaque.
- 4
Serve
Transfer to plates, squeeze extra lemon juice over the top, and scatter with fresh parsley.
Pro Tips
- →
Use firm fish that holds together during baking — cod, sea bass, or snapper work well.
- →
Do not overcook the fish; it should flake easily with a fork.
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
- →
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Variations
- •
Add halved cherry tomatoes in the last 5 minutes of baking.
- •
Substitute sweet potatoes for regular potatoes.
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
- •
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Storage
Refrigerate up to 2 days. Reheat gently in a low oven.
History & Origin
Lemon Herb Fish with Potatoes is celebrating Greek table culture of olive oil, herbs and unhurried Mediterranean meals. Regional variations are the rule rather than the exception — neighboring villages, families and even individual cooks adapt the dish to what's in the pantry and what's in season, which is why no two versions taste exactly alike and why the recipe has stayed alive for so long.
Frequently Asked Questions
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Why didn't mine turn out as expected?
The two most common issues are under-seasoning and rushing the heat. Taste as you go, season in layers, and give aromatics and proteins the time they need to develop color and depth before moving on.
Nutrition Facts
Per serving (350g / 12.3 oz) · 2 servings total
Calories380kcal
Protein34g
Carbohydrates32g
Fat14g
Fiber4g
Protein34g
Carbs32g
Fat14g
Time Summary
Prep time10 min
Cook time25 min
Total time35 min
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