Baked Fish and Potatoes with Rosemary and Garlic

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Pesce Arrosto al Forno con Patate all’Aglio e Rosmarino


For 4 persons

  1. Step 1

    1. Turn on the oven to 400°F.

    Step 2

    2. Place the potato wedges in the baking dish, pour 2 tablespoons of the olive oil over them, add 2 sprigs of rosemary, all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the dish in the preheated oven.

    Step 3

    3. After 15 minutes, remove the dish to turn the potatoes over, then put it back in the oven. Cook until the potatoes feel tender when tested with a fork, another 10 minutes or so.

    Step 4

    4. Remove the dish from the oven. Push the potatoes to the sides, making room in the center for the fish fillet to lie flat.

    Step 5

    5. Wash the fish fillet, pat it dry with paper towels, and lay it flat in the dish, skin side down. Strip the leaves from the remaining rosemary sprigs, scatter them over the fish, add salt and pepper, and sprinkle the bread crumbs and the remaining 2 tablespoons olive oil over the fillet. Return the dish to the oven and bake for 14 minutes. Let the dish settle out of the oven for 3 to 4 minutes before bringing it to the table.

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Reviews (105)

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  • Great to the point recipe. East to follow with wonderful results as all of Marcella Hazan’s recipes.

    • Jehu Martin

    • from NYC live in Central VA.

    • 6/10/2022

  • This is one of my favorite recipes. I cook it with mahi mahi and plenty of fresh rosemary. It’s a perfect melding of flavors–it lacks for nothing, not even lemon.

    • Miriyam

    • West Point VA

    • 10/23/2021

  • I used Cod and added lemon juice but I still found the fish bland. The potatoes on the other hand I enjoyed very much.

    • mellon6

    • Philadelphia

    • 3/16/2021

  • Tasty. I added kalamata olives and capers in with the potatoes. Didn’t bother pealing the potatoes. Next time I may put the fish under the broiler for just a moment to crisp up the bread crumbs.

    • benedetto

    • NYC

    • 10/2/2017

  • My husband and I both thought this was delicious, and we were happy to take advantage of the lovely fresh sea bass from our local Greenmarket. I took the advice of others and used some lemon zest with the seasonings. I also cut back on the amount of rosemary by about a half and replaced that with fresh thyme leaves. I used smashed oyster crackers in place of bread crumbs, and it was all pretty great and easy. We’ll definitely do this again.

    • jlpass

    • New York, New York

    • 7/18/2017

  • Found this dish to be delicious. However it’s one flaw was cooking the fish. I got 2 lbs of grouper since my family eats a heavy dinner. Cooking the fish for the allotted time would not allow it to finish. However, since it’s virtually impossible to overcook potatoes I was able to finish the fish and still soak up the flavors from the potatoes. Took a little longer than expected but made a delicious hearty meal. I skipped the rosemary since my family is allergic and added extra lemon zest and juice for added flavors. The potatoes were amazing. Great recipe.

    • lilynfrain8428

    • Charleston, SC

    • 6/4/2017

  • I added tomatoes during the second stage of potato roasting, and this was delicious. My whole family enjoyed it, including my 9 and 7 year old. I will definitely be making this again, I can say I haven’t written that in a LONG time. Thank you for this awesome recipe!

    • susan_jo2

    • Yardley, PA

    • 8/8/2016

  • I read through the reviews and noted many suggested that the rosemary overpowered the fish. I decided to use 2 T of fresh chopped rosemary for the potatoes and 1 T of chopped thyme for the fish. I also used 5 cloves of chopped garlic and half a cipollini onion with around 1 1/3 pounds of potatoes. For the fish, I followed the recipe substituting the thyme for rosemary and adding tomato wedges and chopped yellow pepper when I put the fish in the oven, adding fresh parsley when plated. I used cod, and it took around 20 minutes. In the end, I really think this should be two recipes 1) Rosemary garlic roasted potatoes and 2) Fish baked with thyme and lemon. 450 degrees would be a much better temperature to roast the potatoes at.

    • c57beakman

    • Seattle WA

    • 7/25/2016

  • Very easy and surprisingly tasty. I added lemon per reviewer suggestions and left off the breadcrumbs. Used a mix of thyme and rosemary. I could see dressing it up a little more for company, but it’s going into the weekday rotation as it is.

    • justthething

    • San Francisco, CA

    • 11/24/2015

  • Modified this slightly, but thought it was delicious and easy. Used codfish filets which I marinated in olive oil and leeks for a few hours. Didn’t have any rosemary but would certainly try it. Cooked the potatoes as directed with some carrots just dug from my garden. When I added the fish I also added some grape tomatoes and a very thinly slice jalpeno pepper. I cooked the fish for 17 minutes.

    • svleer

    • Albany, NY

    • 11/1/2014

  • I agree with the cooks who say this recipe is a good base on which to build. The technique works well. We did, however, think the rosemary overpowered the fish, and I’ll use thyme from now on, as one reviewer recommended. The recipe also lacks acid, so I can understand why several reviewers thought it was bland as written. I added a couple handfuls of whole grape tomatoes at the second phase of potato cooking, and it contributed quite a bit a lot of flavor and balance.

    • smithjm

    • West Lafayette, IN

    • 8/24/2013

  • This is a good starting point recipe. I say that because it depends on how big your potatoes are, how thick your fish steaks are and what your oven is like. After using nice thick Opah steaks, it did take a little longer but the taste of the rosemary, sea salt, olive oil is remarkable and delicious. Highly recommend this recipe.

    • NatK

    • 7/29/2013

  • I love this recipe! I tried this recipe with 2 different types of fish and used my fresh rosemary from my balcony garden. I tried it with red snapper and swai. I’m glad to put this up on my blog and share it with my readers.

    • OakleysGarden

    • Los Angeles

    • 10/20/2012

  • In a word: Meh. The potatoes were ok (I used yukon gold sliced into wedges & halved), but it’s kinda hard to mess up roasted potatoes. The fish was bland, dry and overcooked, breadcrumb topping was soggy and didn’t add anything worthwhile. I even took the advice of others and halved the garlic cloves, rinsed & dried the fish, used panko breadcrumbs, and added lemon and extra salt for a little more flavor. Glad I did that, it’s what made it edible! On the plus side, it was easy to prepare, very “hands-off” other than chopping potatoes, and only uses one pan. Think if I make this again, I will let the potatoes roast one more 15 min turn before adding the fish, since I like them a little crispy and browned. I will also leave off the breadcrumbs entirely, maybe try marinating the fish in a ton of lemon juice & zest with a little olive oil and another herb like thyme. I’m sure the addition of my fave lemon-thyme buerre blanc would help. The mahi really didn’t need to cook 14 min (maybe my filets were too thin? recipe doesn’t specify a thickness), so I will adjust the cooking time too. For a little color, might try tossing some frozen peas & carrots with the potatoes when the fish is added. In other words, this is decent base recipe but needs some creative “tweaks” to fit your individual taste!

    • MamaAdri

    • Evergreen, CO

    • 8/17/2012

  • I made this recipe for dinner guests and everyone loved it. It was simple and easy and beautiful served on a platter with the roasted potatoes. I added some carrots and zucchini to the roasting which made it more colorful. It was also easy to do most of the work before the guests arrived so I was free to entertain while the fish baked.

    • Anonymous

    • Heart of the Bluegrass

    • 1/8/2012

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