Fish with potatoes and spicy sauce
When I have guests on a Friday or simply want a special fish dish, I choose this recipe with potatoes and spicy tomato sauce. It’s made with simple ingredients, doesn’t require complicated techniques, and I can adapt it based on what I have in the fridge. Sometimes I use white fish fillets, other times pike or mackerel, depending on what I find. I boil the potatoes while making the sauce, and I quickly fry the fish or, when I want to simplify, I bake it directly in the oven over the potatoes. Quick Info Total time: about 45 minutes Preparation time: 15 minutes Cooking time: 30 minutes Servings: 4 Difficulty: easy Recipe type: lunch or dinner, also suitable for fasting days with a fish allowance Ingredients 4 fish fillets (any type of white or lean fish) 3 medium potatoes 1 cup spicy tomato sauce (about 200 ml) 3 cloves of garlic 2 sprigs of sage 3 tablespoons of flour Oil for frying Salt Pepper For the spicy tomato sauce: 1 can of tomatoes in juice (400 g) 1 teaspoon hot paprika 1/2 teaspoon dried thyme Salt, to taste Preparation method 1. First, I prepare the tomato sauce. I put the contents of a can of tomatoes in juice into a pot and blend it. Then I heat the sauce, adding the hot paprika, thyme, and salt to taste. I let it reduce and thicken, stirring occasionally. Once ready, I set it aside. 2. I peel and cut the potatoes into suitable pieces. I boil them in salted water until they soften slightly (they shouldn’t be overcooked). I drain them well. 3. I wash the fish fillets and dry them with a paper towel. I season both sides with salt and pepper. I dredge them in flour, shaking off the excess. 4. In a hot oiled pan, I fry the fish on each side just until it gets a light golden color; I don’t cook it all the way through. I place it on a paper towel to absorb the oil. 5. In a heatproof dish (I usually use a baking dish), I add two tablespoons of oil left from frying. I add the boiled potatoes, salt, pepper, finely chopped garlic, and torn or chopped sage leaves. 6. I place the fish fillets over the layer of potatoes. I pour the spicy tomato sauce on top. If I’m skipping frying, I just season the fish and place it raw over the potatoes, then drizzle everything with 2-3 tablespoons of olive oil. 7. I put the dish in the preheated oven at 180°C and bake for 15 minutes if I fried the fish beforehand or 20 minutes if I’m cooking it directly in the oven without frying. 8. I take it out and serve it while it’s hot. The potatoes absorb some of the sauce, the fish remains juicy, and the flavors blend beautifully. Why I make this recipe often It’s one of those recipes I put on the table when I don’t want to spend much time but still want something hearty. I can prepare the fish this way or skip frying when I’m in a hurry. The sauce comes together quickly, and the ingredients are accessible. Tips and variations Tips If you’re using fish with many bones, it’s best to choose it carefully or use pre-cleaned fillets. The potatoes shouldn’t break apart while boiling; they should just be tender enough for a fork to go through easily. The sauce should be slightly thick, not runny, so it doesn’t spill too much in the dish. Substitutions You can replace sage with fresh or dried thyme. Fish fillets can be any type that doesn’t fall apart easily in the oven. If you don’t have hot paprika, use sweet paprika and add a pinch of chopped chili pepper. Variations Instead of potatoes, sometimes I use slices of zucchini or a mix of quickly boiled vegetables. The sauce can be enhanced with a crushed garlic clove for those who want a more intense flavor. If you prefer a less spicy sauce, reduce the paprika or replace it with smoked paprika. Serving ideas It can be served with a simple green salad or lemon slices on the side. For those wanting something heartier, it pairs well with a bit of fresh bread to soak up the sauce from the plate. Frequently asked questions What type of fish works best? I usually choose white fish fillets (cod, pike-perch, trout), but it also works well with mackerel, pike, or carp fillets. The important thing is to have bone-free fillets. Can I use sweet potatoes instead of regular potatoes? Yes, sweet potatoes can be used. The taste will be slightly different, sweeter, but they pair well with the spicy sauce. Does the sauce have to be very spicy? No. You can adjust the spiciness to your taste by using less hot paprika or even sweet paprika if you prefer a milder flavor. Can I use fresh tomatoes? Yes, but you need to blanch, peel, and blend them beforehand. The sauce comes out clearer if you use canned tomatoes or passata. Does the recipe work with frozen fish? Yes, as long as it’s properly thawed and drained before use, so it doesn’t release water in the dish. Nutritional values The values are approximate for one serving (out of 4): Calories: 280-320 kcal Protein: 21-25 g Fat: 10-15 g Carbohydrates: 25-30 g More fat if you fry the fish, less if you only bake it. The spiciness doesn’t affect the calories. Storage and reheating This dish is best enjoyed fresh. However, if there are leftovers, they can be stored in the fridge in a container for a maximum of one day. When reheating, the fish may become slightly drier. It’s best to heat in the oven, not the microwave, to avoid breaking apart the fillets.
Preparation
The fish is washed, dried, seasoned, coated in flour, and then lightly fried in hot oil before being placed on kitchen paper. In a baking dish, we add 2 tablespoons of oil from frying the fish, boiled and diced potatoes, salt, pepper, finely chopped garlic, sage, and place the fish on top. We pour the sauce over the fish and bake for 15 minutes. Serve immediately. For the non-fried version: place the seasoned fish over the potatoes, drizzle everything with 2-3 tablespoons of olive oil, and bake for 20 minutes. For the sauce, pour the can of tomatoes into a bowl, blend them, heat, add paprika, salt, thyme, and once thickened, pour into a sauce boat.
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