Mint salsa adds a fresh pop when you serve up this easy one-tray fish bake. 






Skill level

Average: 5 (2 votes)


  • 400 g baby potatoes, sliced in half
  • 150 g cherry tomatoes, sliced in half
  • 6 spring onions, trimmed
  • Olive oil
  • 4½ tbsp (90 ml) harissa paste
  • Sea salt  and ground black pepper
  • small handful of mint leaves, finely chopped
  • 1 tsp white wine vinegar
  • 4 small firm white fish fillets (e.g. barramundi), skin scored

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the oven to 200˚C.
  2. Place the potatoes in large bowl with the tomatoes and spring onions. Drizzle all over with olive oil, dot with 1-1½ tbsp harissa paste (or to taste) and season generously with sea salt and black pepper. Toss until all everything is coated and pile into a large roasting tin.
  3. Place in the oven to bake for 35 minutes.
  4. Meanwhile, prepare the mint salsa by mixing the mint with 3 tbsp of olive oil and 1 tsp white wine vinegar.  Season to taste and set aside.
  5. Place the fish fillets on a plate and spread all over with harissa paste until completely coated.
  6. Remove the roasting tin from the oven and place the fish fillets on top, flesh side down.
  7. Return the tray to the oven and continue to cook for 10 minutes or until the fish is cooked all the way through.
  8. Drizzle each fillet with mint salsa and serve the tray direct to the table.