How to make it

  • Preheat oven to 450F.
  • Toss potatoes with 1 tsp salt, 1 tsp pepper and 1 tsp oil.
  • Place in a roasting dish and bake, uncovered, 35 minutes.
  • Keep potatoes in the oven and reduce temperature to 350F, line a roasting pan with foil.
  • In the small bowl of a food processor or blender, combine water, V8, honey, olive oil, vinegar, pumpkin puree, garlic, bell pepper, ginger, oregano and basil. Puree until very smooth, set aside.
  • Place fish into a shallow pan and pour 3/4 of the pureed mixture overtop, turning fillets to coat well. Let stand 15 minutes.
  • Meanwhile, heat 1/2 tbsp olive oil in a large skillet over medium-high heat.
  • Add onion and cook, stirring, until wilted, then add fennel and cook until onion is beginning to brown.
  • Remove from heat and pour into the bottom of the lined pan.
  • Return the skillet to the heat and add remaining 1/2 tbsp olive oil and the tomatoes.
  • Cook until the tomatoes begin to burst, then add salt and pepper and cook until tomatoes begin to break down.
  • Pour over the onion and fennel in the roasting pan.
  • Place fish fillets on top of the vegetables and pour remaining marinade over the mixture.
  • Place into the oven and bake 12 minutes, until the fish is done and the marinade is reduced.
  • Serve a portion of fish and vegetables on a bed of the potatoes.

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  • jo_jo_ba 7 years ago
    Amount Per Serving
    Calories: 677.8
    Total Fat: 14.0 g
    Cholesterol: 69.7 mg
    Sodium: 210.0 mg
    Total Carbs: 83.0 g
    Dietary Fiber: 11.0 g
    Protein: 55.4 g
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