Pesce al forno con patate, or baked fish with potatoes, is a popular dish among Roman restaurants. Although it is traditionally made with whole fish, this recipe uses fillets for simplicity. Fish cooks much more quickly than potatoes, so, following an older tradition of making pesce al forno con patate, this recipe calls for baking the potatoes first to make sure they cook all the way through and then adding the fish.
Fish dishes are some of the most common and healthy in all of Italian cuisine. There are many people who are terrified of cooking fish, but you shouldn’t be—it is so easy and takes so little time to make a delicious and flavorful meal.
This baked cod recipe is packed with protein, high in potassium, and low in carbs, and it takes only a few minutes to prepare. I paired it with some french green beans and hearty potatoes to round out this satisfying meal. Please always buy the freshest fish; you can substitute red snapper, tilapia, or haddock if cod is unavailable.
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This is a wonderful recipe! Thank you. I added some capers, but otherwise followed your recipe exactly. My family just loved it.
Grazie mille Betsy, glad you enjoyed the recipe. I like the idea of the capers!