This is dish I have made lots of times now. It is very forgiving of quantities, of the type of fish, of the herbs in the gremolata. You can peel the potatoes or not, use big or small ones, use red, white or spring onions, use whole small or larger halved tomatoes, or even some tinned or frozen tomatoes… It’s a great dish for preparing ahead, up to the stage where you add the fish for the final cooking time; so it works well for a dinner party with friends, all you need to serve alongside is perhaps a fresh green salad or lightly steamed green veg. I have served it on a fast day by using smaller pieces of fish and being mean with the olive oil and potatoes! It is quite substantial and satisfying. For a lower-carb version, you could swap potatoes for slices of summer squash.
Tip: I keep a bag of frozen breadcrumbs in a ziploc bag in the freezer, which makes it really easy just to grab a couple of handfuls to sprinkle over the top of a dish like this – it adds a great texture and saves the fish from drying out.
Upside Down Fish Pie with Gremolata
This recipe has evolved from a recipe that I spotted in “delicious” magazine, where the potatoes are on the bottom and there are breadcrumbs sprinkled on the top. I particularly like it with salmon, but it works brilliantly with cod, haddock or for a real treat try it with sea bass.
- 500g red skinned potatoes, peeled and thinly sliced 352 kcals
- 1 red onion, thinly sliced 44 kcals
- 2 tsp olive oil 80 kcals
- 100g cherry tomatoes, halved 16 kcals
- 25g sundried tomatoes, sliced 64 kcals
- 4 fish fillets 844 kcals
- 1 red chilli, seeds removed, finely sliced 4 kcals
- 8 slices of lemon 16 kcals
- 60g wholewheat breadcrumbs 144 kcals
- 1 tbsp olive oil 120 kcals
For the Gremolata
- 6 marinaded anchovy fillets, chopped 24 kcals
- 2 cloves garlic, chopped 8 kcals
- 1 tbsp olive oil 120 kcals
- Zest of 1 lemon
- A bunch of parsley leaves, chopped 4 kcals
- Preheat the oven to 180c (fan).
Brush a roasting tin with oil, then add the potatoes, onions into a roasting tray, drizzle with the remaining oil, season with salt and pepper and then mix together.
Bake for 15 minutes.
Add the tomatoes and dried tomatoes and cook for a further 15 minutes, by which time the potatoes should be nearly cooked through.
Mix the breadcrumbs with the olive oil in a plastic bag and shake to mix.
Put the fish fillets on top, decorate with lemon and chilli slices and sprinkle the breadcrumb mixture over the top.
Bake for a further 15 minutes, or until the fish is cooked through.
Meanwhile, make the Gremolata by whizzing all the ingredients in a food processor to make a sauce.
Serve with the Gremolata drizzled over.
Per serving: kcals 460
Carbs 51g Fat 21g Protein 20g
If you have started the meal with a salad or a vegetable dish, there is no need to serve anything else with this, but a crisp green salad, some wilted spinach or steamed broccoli make a good visual contrast.
This recipe can be found in my book 5:2 Healthy Eating for Life, available from Amazon in print or kindle format.