This Baked Fish with Fennel and Sweet Potatoes dish is one-pan perfection. It cooks in 30 minutes, is light, fresh and herbaceous, and is AIP, paleo and Whole30 compliant.
Who else is team one-pan meal? Let’s be real they’re hard to dislike. This Baked Fish with Fennel and Sweet Potatoes dish has all the best features of a one-pan meal in that it involves easy clean up, the flavors meld together and it’s made in just about 30 minutes so meal time is truly an easy breezy affair.
I made this dish as a quick dinner a few weeks ago using the ingredients in my fridge and pantry. It was magic!
Here’s what you’ll need for this dish:
- white fish – I used cod but fillets any flaky white fish like haddock sole, and even tilapia would work well here.
- sweet potatoes – I used Japanese sweet potatoes in this recipe. The flavor is a lot milder and less sweet than orange sweet potatoes and really complements the flavors of the fennel, lemon and fish here so that’s what I recommend!
- fennel – fresh fennel is used in this recipe and is cooked in the cast iron with the sweet potatoes before adding the fish so that it gets beautifully caramelized.
- lemon juice, thyme (dried or fresh), olive oil, sea salt
What are Japanese sweet potatoes? Where can I buy them?
Japanese Murasaki sweet potatoes have a reddish-purple skin with a white interior. Their texture is dry and starchy and their flavor almost nutty. As noted above, their flavour is slightly less sweet than orange sweet potatoes and that’s why I recommend them in this recipe. They lend the perfect amount of sweetness to baked goods, and can more easily be used in savoury dishes.
Depending on where you live and what season it is, your local farmers’ market might carry these. Japanese sweet potatoes are available at major grocery stores and other speciality stores like Trader Joe’s and I’ve seen them at No Frills and Whole Foods in Toronto.
Can I omit the fennel?
I really recommend using fennel here. It provides the dish with such a wonderful depth of flavor from the caramelization. If you don’t enjoy the flavor of fennel you could replace with another vegetable like mushrooms.
How do you store this dish?
Leftovers keep well in the fridge for a day in a sealed container. I suggest reheating in the oven before reserving.
If you tried this Baked Fish with Fennel and Sweet Potatoes dish I would appreciate it if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.
Enjoyed this recipe? You might also like these other AIP one-pan meals:
- Baked Haddock in Sweet Potato Cream Sauce
- Sheet-Pan Beef and Broccoli with Mushrooms
- Leek and Fennel Risotto