Dinner For Two – Baked Fish with Capers, Fingerling Potatoes, and Roasted Carrots

Recipe of the Month: Dinner for Two – Baked Fish with Capers, Fingerling Potatoes, and Roasted Carrots



  • 2 fish fillets (tilapia, sole, flounder work well – DON’T use farm raised)
  • ½ organic lemon sliced paper thin (organic because you are using the rind)
  • 1 cup minced onion
  • 1 Tablespoon capers
  • Salt and pepper
  • 1 Tablespoon olive oil


  • 8-10 fingerling potatoes cut into thirds
  • 2 Tablespoons chopped pablano (could use a regular green pepper)
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • ¼ cup grated parmesan
  • Salt and pepper


  • 2-3 carrots halved or quartered depending on thickness
  • 2 Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar



  • Heat the oven to 350
  • Put 1 T. olive oil in a baking dish
  • Cut the potatoes and put in dish on top of olive oil
  • Chop the pepper and add to potatoes
  • Mix to coat everything with the olive oil
  • Add the Salt and pepper
  • Sprinkle with the parmesan
  • Cut the butter into little pieces (4 or 5) and dot the potatoes with the butter
  • Put in the oven (the potatoes will take the longest)


  • Peel the carrots and slice in half lengthwise (I like to leave just a little of the green stem for appearance)
  • Put the olive oil and balsamic vinegar in a baking dish
  • Toss the carrots in the olive oil/vinegar mixture to coat evenly and put in the oven


  • Put 1 Tablespoon of olive oil in a baking dish
  • Top with the fish fillets
  • Thinly slice the lemons and put on top of the fish – about 5 slices
  • Sprinkle the onions on top of the fish
  • Sprinkle the capers on the fish
  • Salt and pepper
  • Then squeeze the lemon juice from the other half of the lemon on the fish
  • Put in the oven with the other dishes


Farm raised fish are typically fed grain that has been genetically modified or is loaded with pesticides.  Avoid it like the plague unless you are absolutely certain about your source.  Easiest thing is to just avoid it.

Cooking times may vary depending on the size of the potatoes, carrots, and thickness of the fish – as well as your oven.  But a good rule of thumb (with my oven) is 25-30 minutes for the potatoes (I like mine a little crusty). The carrots may be 5 minutes less and 20 minutes for the fish.  You’ll know the fish is done if it is flaky when you test it with a fork.

This recipe is really easy and quick to prepare and looks elegant on a plate.  Great date night dinner.  Enjoy!

Posted in Recipe of the Month.