Greek-style roast fish

Greek-style roast fish

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(109 ratings)

Prep: 10 mins Cook: 50 mins


Serves 2
Oven-bake white fish fillets with potatoes, tomatoes and herbs for a healthy and gluten-free weeknight dinner

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal388
  • fat13g
  • saturates2g
  • carbs42g
  • sugars11g
  • fibre6g
  • protein23g
  • salt0.4g
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  • 5 small potatoes (about 400g), scrubbed and cut into wedges



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 onion, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, roughly chopped
  • ½ tsp dried oregano or ½ tbsp chopped fresh oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ lemon, cut into wedges



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 large tomatoes, cut into wedges



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 fresh skinless pollock fillets (about 200g)
  • small handful parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more.

  2. Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over.

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Comments, questions and tips

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8th Jun, 2020
Yes also burnt the onions. Apart from that really enjoyed. Used cod loin as I think you need a good chunky fish portion.
Catherine Fritsch's picture
Catherine Fritsch
27th Feb, 2020
I followed this recipe to the letter and it turned out great. The onions and garlic were cooked perfectly even though our oven is normally really strong.
Minimasks's picture
30th Jul, 2019
Some great tips in the comments. I par boiled the potatoes and put the onion in later. Next time I would use 2 x onions. Also wrapped the fish in Parma ham. Great suggestion. I roasted longer on a lower heat but the fish was still moist not sty. Will be making this again.
28th Jul, 2019
As others have suggested, this is a good basis for a recipe but needs some adjustment. I, for one, think it needs way more garlic. In fact next time I make this I may just chop a small bulb in half and throw the whole thing in. Maybe... Hmmm...
ljp1968's picture
15th Apr, 2019
Delicious! Added the onion garlic after the first 15 minutes as other people suggested and it came out beautifully! Definitely a keeper!
12th Sep, 2018
Agree that some of the cooking times need to be experimented with. Personally, I prefer to add the garlic & onion a bit later, so they don’t char. Potatoes were on the hard side, but solved this by par-boiling. Made adjustments by - wrapping Cod in Parma ham (keeps the cod moist and adds a nice subtle taste), used small red & white onions, added mushrooms and a red pepper, par-boiled the potatoes & used a dozen cherry/plum tomatoes instead of the large tomatoes . Now a firm favourite.
dave6376's picture
5th Oct, 2017
Decent enough recipe but I agree with MrsLemons that putting the onion and garlic in at the start is too early. I followed the recipe and ended up with them burnt and inedible. The rest of it worked fine.
Erin Pepper
16th Jul, 2017
Great recipe, so quick and easy aswell as affordable with simple easy to find ingredients. I have made it again and again for dinner and the leftovers with some salad make a light lunch. I would recommend covering the roasting dish or baking tray with some tin foil for the first 15/20 mins as I've found the potatoes cook better and seem tastier when I've done this.
8th May, 2017
Disgusting. The onion over-powers everything and the potato isn't cooked. I'm ashamed to say we ended up getting a take-away.
12th Mar, 2017
This is a real favourite in our house. It's super easy to make and reasonably forgiving on the timings. My husband likes the lemons cooked a bit more so I add half for the second 15 minutes with the potatoes. I'm not able to eat onions so I add capers for the last couple of minutes for some extra flavour as well.


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Melichios's picture
26th Feb, 2020
Cooking this in an aga (which gives you limited control over the temperature) I found the cooking times weren't nearly enough for the potatoes. I ended up having to take the fish out and keep it warm while I let the potatos and onions finish cooking for another 15 minutes or so.
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