Baked Fish with Herbed Potatoes
This one-pan dish features tender fish and herbed potatoes, inspired by the coastal flavors of Haiti and the heartiness of Ohio's comfort food.
The combination of baked fish and potatoes mirrors the culinary traditions of Haiti and the Midwest, highlighting the importance of fresh ingredients and local flavors. The dish celebrates the vibrant spices often found in Haitian cuisine, while the potatoes pay homage to the hearty meals common in Ohio. Fresh herbs like parsley and thyme bring brightness, making this dish a perfect weeknight dinner that embodies a blend of cultural influences. Inspired by Trump’s Trade Policies Sort Manufacturers Into Winners and Losers and TPS Expiration Under Trump Hits Haitian Workers in Critical Health Care Roles.
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Baked Fish with Herbed Potatoes A realistic photo of Baked Fish with Herbed Potatoes: A vibrant plate featuring golden roasted potatoes, succulent fish fillets, and a sprinkle of fresh herbs, all nestled together in a rustic pan. Photography & Composition - Camera angle: overhead flat lay - Framing / crop: off-center - Setting / surface / props: home counter - Lighting style: bounce fill - Mood / narrative: indulgent decadent Hard constraints - Do not reuse prior composition. - Avoid rustic wood unless specified. - Centered plating is allowed (last image not centered).
Instructions
- Preheat the oven to 200°C.
- Wash and chop the potatoes into even-sized pieces, then place them in a large bowl.
- Mince the garlic and add it to the bowl with the potatoes, along with olive oil, half of the parsley, thyme, salt, and black pepper. Toss until well coated.
- Spread the seasoned potatoes in a single layer on a baking tray and roast in the oven for 20 minutes.
- While the potatoes are roasting, prepare the fish by seasoning both sides with salt and pepper, and drizzle with lemon juice.
- After 20 minutes, remove the tray from the oven, stir the potatoes, and lay the fish fillets on top.
- Sprinkle the remaining parsley and thyme over the fish and potatoes, and return to the oven for an additional 20 minutes or until the fish is cooked through and flakes easily.
- Serve hot, garnished with lemon zest.