Perch with  Zucchini and Potato Gratin

Perch with  Zucchini and Potato Gratin


  •     1/2 lb of fish, filleted  (anything would be good this way, even chicken)

  •     2 large potatoes, peeled and cut into pieces

  •     2 zucchini, sliced into rings

  •     1 cup of pachino tomatoes cut into quarters

  •     1 cup of breadcrumbs

  •     1/2 an onion, chopped

  •     3 tbsp extra virgin olive oil

  •     salt to taste


  1. Preheat oven to 400°F. Chop potatoes and drizzle with 1 tbsp of the olive oil and place in a large roasting pan. Potatoes take longer to roast so you want to put them in the oven for about 15 minutes before adding the other ingredients.

  2. In the meantime, slice zucchini, cut tomatoes into quarters, chop the onion and cut fillets into chunks, removing any bones.

  3. After roasting the potatoes for 15 minutes add the rest of the ingredients and the other 2 tbsp of olive oil, combining them with the potatoes. Sprinkle breadcrumbs on top and return to the oven for an additional 20 minutes, or until the fish is cooked through.

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