Ligurian baked white fish with sage, potato & tomato

25 MIN


Serving amount:
  • 2 Blue Grenadier fillets
  • 1 tomato
  • 2 potatoes
  • 1 rocket bag
  • 1 garlic clove
  • 1 sage bunch

This recipe is for 2 servings, please refer to printed recipe cards for 4 and 6 servings or just increase quantities.

Pantry staples: Olive oil, salt, pepper

Allergens: Garlic, fish

Specialised equipment: Lined baking tray

Chef's note: The region of Liguria is located on the North West coast of Italy along the Ligurian Sea. 

Given the success of our recipe cards, we have decided to change the style of videos to better complement them. Rather than Charlie cooking the entire recipes, he now focuses on the technical and traditional elements of the weekly cuisines. The videos are now shorter, sharper and more informative. Giving you kitchen hacks and skills to ignite your inner chef.


1. Prepare the ingredients

Preheat oven to 180C fan forced. Wash the vegetables. Peel and cut the potatoes into 1cm slices. Cut the tomato into small dice. Thinly slice the garlic. Pick the sage leaves. 

2. Par cook the potato

Bring a saucepan of salted water to the boil. Add the potatoes and cook for 5 minutes or until potatoes are par cooked. Strain through a colander or sieve.

3. Arrange the potatoes

On a lined baking tray, arrange the potatoes in a circle, leaving room for the fish fillets. 

4. Add the fish

Top the potatoes with the tomato, sage and garlic. Place the fish in the middle of the vegetables. Drizzle with a little oil and sprinkle with a little salt.

5. Bake the fish

Place the fish into the preheated oven and cook for 12 minutes or until the fish is cooked through. 

6. To serve

Divide the fish and vegetables between the serving plates. Season with pepper to taste. Serve with the rocket and a drizzle of olive oil.