Easy Roast Fish Tray


  1. Preheat the oven to 180ºC fan oven/200ºC/gas 6.
  2. Arrange the potato slices in a small roasting dish, see photo. Drizzle with oil and season with salt and pepper. Place in the oven for 50 minutes
  3. Put 2 tablespoons of oil, onions, pancetta, pine nuts, rosemary, anchovies and tomatoes in a large roasting dish. Season with salt and pepper and mix everything together. Roast in the oven for 35 minutes.
  4. Preheat the grill.
  5. Season the breadcrumbs with salt and pepper and mix with 1 tablespoon of olive oil.
  6. After the 35 minute roasting time take the large dish out of the oven. Place the fish on top and sprinkle the breadcrumbs over. Place under the grill, on a medium heat, for 5 minutes, or until the fish is cooked.
  7. Serve with the potatoes.


  • 5 medium potatoes, cut into thin slices
  • olive oil
  • 2 red onions, cut into wedges
  • 100g pancetta lardons
  • 50g pine nuts
  • 2 sprigs rosemary, leaves chopped
  • 6 anchovies
  • 6 tomatoes, roughly chopped
  • 2 slices GF bread, made into breadcrumbs
  • 4 cod fillets





prep time

20 Minutes

cook time

50 Minutes



Have you seen our Student books?