Italian baked fish with olive oil mash

Italian baked fish with olive oil mash

Swapping the usual butter for olive oil makes for a healthier mash but also tastes super luxurious, a perfect accompaniment to the succulent fish.


  • 2 sea bass/ cod or haddock fillets skin on (approx. 75g each)
  • 160g red peppers deseeded and chopped
  • 250g cherry tomatoes
  • 40g olives in brine drained
  • 300g courgette chopped
  • 1 tbsp. olive oil
  • Bunch of fresh basil
  • For the mash
  • 500g potatoes peeled and chopped into chunks
  • 2 tbsp. skimmed milk

Preparation time:

Cooking time:

Skill level:





  1. Preheat the oven to 200C (180C Fan).

  2. Place the potatoes in a pan of boiling water and cook for 25-30 minutes or until soft.

  3. Add the peppers and courgettes to an ovenproof dish and drizzle with half the olive oil. Bake for 20 minutes or until softened.

  4. Add the tomatoes and the olives. Season the fish with salt and pepper, drizzle with the remaining olive oil and place on top of the vegetables. Cook for a further 8 minutes or until the fish is cooked through.

  5. Drain the potatoes and mash with milk. Season with salt and pepper.

  6. To serve place some of the vegetables on top of the mash followed by the fish. Sprinkle with fresh basil.

Nutritional information per serving:









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