Baked fish and potatoes with herbs and orange vinaigrette

Baked fish and potatoes with herbs and orange vinaigrette

Delicately flavoured fish with beautifully roasted potatoes in a herb and orange dressing. A complete meal that will tantalize your taste buds.

  • Recipe serves:4
  • Preparation Time10 Minutes
  • Cooking Time30 Minutes


  • 300g tuna/seer or thalapath
  • 500g baby potato or potato wedges
  • 2 packets Knorr Chicken Seasoning Powder
  • 20g Astra
  • A handful of rosemary, chopped
  • ½ cup white vinegar or balsamic vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon sugar
  • Olive oil to drizzle
  • ¼ cup freshly squeezed orange juice
  • Salt and pepper to taste


  • Wash the potatoes thoroughly. Steam or boil with the skin till done. Drain and add Astra and rosemary while still hot. Toss well to coat in the margarine
  • In a baking dish, spread the potatoes and fish with a drizzle of olive oil. Bake in a moderate oven at 2000 C for 20 minutes or until potatoes are well roasted.
  • Meanwhile, add all the other ingredients in a bowl and whisk well to combine. Toss the roasted potatoes with the dressing and serve hot.
  • Mix a teaspoon of herbs and vinegar to the potatoes when roasting.