top of page
  • D.

Baked White Fish over Sweet Potato

This is such a simple fish recipe to make any time of the year and very adaptable to any white fish that might be on sale and fresh!

I absolutely love how colorful this dish is. I always feel that color makes a dish look and taste healthier (I can just hear my daughter telling me Skittles must be healthy then ha!). This dish is so chock full of vitamins and nutrients your body will thank you!

This recipe originally comes from Culinary Ginger, but I modified it on a few accounts. The author calls for Halibut which my local grocery store was not carrying at the time and Halibut can sometimes be a little more expensive. I opted for Tilapia (it was on sale) which was very good, but you could also use any other white fish such as cod or bass. In the original recipe, she has you sear the fish first before baking it but my Tilapia was a little on the thinner side so if I had seared it I would've cooked the whole thing at once. So this step could be omitted but if you have a chunkier, meatier fish then by all means sear it! I also modified the amount of stock used, her recipe I felt had way too much liquid, and I used cherry tomatoes that I did not peel. Oh and I didn't have any basil at the time, considering the time of year a lot of basil is wilted by the time it gets to the grocery store, but put it in when it's fresh!

All in all, this was a very good recipe. It was so light and fresh and I can't wait to try it in the summertime when vegetables are abundant and the fish taste like the sea! And of course with a glass of white sangria on the side ha!


4 large sweet potatoes, sliced thin

1/4 cup olive oil

1 tsp fresh rosemary

Salt and Pepper to taste

1 1/2 cups vegetable stock or water

1 1/2 lbs firm white fish (halibut, tilapia, cod, etc.)

1/3 cup fresh basil leaves

Handful of cherry tomatoes, cut in half

3/4 cup pitted kalamata olives

1 tblsp freshly grated lemon zest


1. Preheat oven to 400 degrees F. Line a baking dish with foil.

2. In a large bowl, toss the potatoes with olive oil, rosemary, salt and pepper.

3. Evenly layer the potatoes in the baking dish, add the stock or water, and cover with foil. Bake until the potatoes are tender (it was approximately 35-40 mins for me but this depends on how thin the potatoes are, check at least after 20 minutes.)

4. Remove from oven and keep covered.

5. **If using a meatier fish such as Halibut, drizzle olive oil, salt, and pepper on each side and sear in a skillet over medium high heat for about 2 minutes on one side.

6. Place either seared fish or fish filets as is on top of the potatoes. Spread the tomatoes, olives, lemon zest, and a little more salt and pepper over top the fish. You can also place some fresh rosemary sprigs along the side.

7. Bake in the oven for approximately 10 minutes or until the fish flakes easily with a fork and firm to the touch.

8. Serve the fish over the potatoes with fresh vegetables and some of the basil over top. Enjoy!

21 Day Fix Approved: 1 red, 1 green, 1 yellow, 1 blue

6 views0 comments

Recent Posts

See All
bottom of page