The Dinner Planner


Mediterranean Tray baked Fish

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Servings 4


  • 4 fish fillets
  • 2 large potatoes - finely sliced (with a mandolin)
  • 1 baby fennel - cut in half and finely sliced (with a mandolin)
  • ½ red onion - thinly sliced
  • 200 grams cherry tomatoes - cut in half
  • ¼ cup olives
  • 1 lemon
  • parsley - to serve


  • Preheat oven to 200C


  • Using a mandolin, slice the potatoes and fennel. Thinly slice the red onion and cut the tomatoes in half. Season the fish with salt and pepper.


  • On a large baking tray, place the potatoes, fennel and onion. Crush garlic over, add a drizzle of oil and season with salt and pepper. Pop in the oven for 15 minutes.
  • Remove tray from the oven, make room for the fish and pop on the tray. Add tomatoes and olives. Return to the oven for 10-12 minute or until the fish is cooked through.

To Serve

  • Zest the lemon over the entire tray. Cut the lemon into quarters and pop on the tray. Garnish with parsley and fennel fronds.

Tips and Variations

VEGETARIAN: Bulk up the veg, double the potatoes and add some trimmed asparagus to the tray. Add the asparagus with the tomatoes and olives. 

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