One-pan roast herby fish recipe

Every Tuesday on the Majestic blog we feature a recipe from the delicious. magazine website matched up with the perfect wine pairings. It’s Bottoms up Tuesday!

This week the delicious. team make an easy one-pan roast herby fish dish, a healthy and delicious midweek meal and Mike from Majestic HQ matches it up with his perfect wine pairings.


  • 500g waxy potatoes, thinly sliced
  • 1 large onion, thinly sliced
  • 6 tbsp olive oil
  • Knob of butter
  • 8 small vine tomatoes, halved
  • 6 white (marinated) anchovy fillets, finely chopped (see tip)
  • 2 garlic cloves, finely chopped
  • 1 lemon, zested and sliced into discs
  • ½ large bunch of fresh parsley, finely chopped (about 40g)
  • 100g fresh breadcrumbs
  • 4 thick white fish fillets, such as sustainable cod or coley
  • 1 red chilli, sliced


  1. Scatter the potatoes and onion into a large roasting tray. Drizzle with 1 tbsp oil, season, then toss to coat. Dot with butter, then cook in the oven for 15 minutes at 190C conventional/170C FAN/Gas 5. Add the tomatoes, then return to the oven for 10 minutes more. Meanwhile, whizz the anchovy, garlic, lemon zest and parsley in a food processor with 3 tbsp of the olive oil to make a gremolata. Taste and season.
  2. Mix the breadcrumbs with 2 tbsp oil and some seasoning. Top the potatoes with the fish fillets, lemon slices and sliced chilli, then scatter with the breadcrumbs.
  3. Return to the oven and cook for 12-15 minutes until the fish steaks are just cooked through and the breadcrumbs are golden. Remove from the oven, top with the herby gremolata, then serve.

Nutritional info per serving: 401kcals, 7.7g fat (2.1g saturated), 36.1g protein, 49.7g carbs (8.9g sugars), 1.3g salt, 6.4g fibre

Chef’s tip: Milder and sweeter than the salted specimens, white (marinated) anchovies are available at all good supermarkets.

Mike’s Wine Matches

St Hallett Poachers Blend White 2010, Barossa Valley
This healthy little dish of roast fish and tomatoes needs something with high acidity and delicate flavours; Poachers Blend has it all. The lime and melon characters from the Semillon and Sauvignon coupled with the unusual twist of Riesling in this blend will flatter the delicate cod or coley and emphasise the joys of roasted vine tomatoes. Yum!

Pinot Grigio 2009, San Angelo Vineyard, Banfi
From one of the key players in Tuscany, this Pinot Grigio is a leap in quality above many of the more neutral styles made in Italy. The stone-fruit aromas and zippy melon character will match this light fish dish to produce many scrumptious mouthfuls, all at the bargain price of £5.99.

12 thoughts on “One-pan roast herby fish recipe

  1. The recipe sounds lovely – but how about giving us an option of a “printer-friendly view” – as it is virtually impossible to just print just the recipe.

    1. Yes, I tried to print and cannot.
      Also, I agree, 100 degrees C fan does not equate with 170 degrees C gas, I should think it would need the higher temperature to cook the potato mixture to start with ie 190 degrees C fan oven and maybe 180 C for the further 10 -15 mins. Fish must not be overcooked or it is v dry.

  2. I agree with Linda Adams. Pls could we have a printer-friendly view. Looks a good recipe, and especially if you’re doing one each week. Might even try the wine!!

  3. I have just copied and pasted the recipe & wine from here to a word document with no trouble at all – just the text is transferred, not the pictures – so I am looking forward to trying it.

  4. For the easiest printing, left click and drag from the end of the method text to just the start of Ingredients. Keep the cursor on the highlight, right click and copy and paste into Word or similar.

    You can add a heading if you want.

    Sorry if I am teaching grandmas to suck eggs.

  5. Thank you very much for all your comments. Mike and A Howe, I shall contact Delicious. Magazine regarding the oven temperatures and get back to you.

    Linda, A Howe, Fiona and Maary, you can find an easy print option on the Delicious website by clicking on the image of the recipe. I hope this helps for now but thank you for suggesting an easy-print option.

  6. Hi Mike

    I used the print out method that you recommended but it doesn’t give the recommended wine to serve with the meal, which it needs to. Obviously I’ve printed out and written on the recipe, but I hope in the future that there is an easier and more inclusive option.
    What should the correct fan temperature be? Need to know before I try!
    Just love fish!!!!


  7. With deepest apologies from the Delicious. Food Team, the oven temperatures should be as follows – 190’C conventional/170’C FAN/Gas 5 – Delicious. Magazine have now updated their website and I have amended the ‘Method’ above. Thank you all again for pointing this out.

    Bob, Delicious. Magazine do always put the wine recommendations at the bottom of their online recipe each weekas part of their ‘Bottoms-Up Tuesday’ feature, I just didn’t put in the correct link from the recipe image so apologies for that. If you now click on the image it will take you to the correct page where you can print out recipe and wine matches. –

    To check out all the recipes featured so far and wines to match please click on the following link –

  8. not sure a sem/sauv blend from the barossa is going to provide those ‘delicate’ flavours you speak of. nice little recipe though

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