Mediterranean Baked Fish with Tartare Sauce

Mediterranean Baked Fish with Tartare Sauce

Quick and tasty gluten free crumbed fish fillets in a one-pan bake.

Serves two


Tray Bake:
  • 4 fresh Tarakihi fillets
  • ¼ cup plain flour
  • 1 egg
  • ¾ cup Premium Gluten Free Breadcrumbs
  • 2 tbsp olive oil
  • 100g green beans
  • 6-8 tomatoes on vine
  • 8 small new potatoes, halved
  • 1 bunch asparagus
  • 6-8 red baby capsicums
  • Handful of black olives
  • Sea salt and freshly ground black pepper
Tartare Sauce:
  • 3 tbsp mayonnaise
  • 3 tbsp fresh parsley and dill, chopped (plus a little extra for serving)
  • 2 tsp capers, chopped
  • Juice of half a lemon
  • Sea salt and freshly ground black pepper


  1. Heat oven to 200°C. Coat the fish fillets in flour, then in the beaten egg, then in the breadcrumbs, and set aside.
  2. Prepare vegetables: cut potatoes in half lengthways, top beans, remove woody asparagus ends and halve, halve capsicums and remove seeds and stalks.
  3. In a large shallow baking dish, toss the potatoes in one tablespoon of olive oil, season with salt and pepper, and bake for 15 minutes (until just cooked through).
  4. Add in all the other vegetables, and then carefully place the fish fillets on the top. Drizzle with the remaining olive oil and season with salt and pepper.
  5. Bake for another 15-20 minutes or until the fish is cooked through, and the vegetables are starting to brown a little at the edges.
  6. While the bake is in the oven, prepare the sauce by combining all the ingredients and whisking together.
  7. When the bake is ready, divide over two plates and dollop with tartare sauce and sprinkle with more fresh parsley and dill.

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