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Baked Lemon, Caper, Butter Sauce Fish with Crispy Potatoes

Baked Lemon, Caper, Butter Sauce Fish with Crispy Potatoes

By: Lee Holmes

Are you ready to embark on a fish-tastic journey that combines the zest of lemons, the brininess of capers and the creamy goodness of butter?



Prep time

Cook time



  • 4 fish fillets (cod, tilapia or halibut)
  • 50g butter
  • 2 tbsp olive oil
  • 1 small brown onion, diced
  • 4 cloves garlic, diced
  • ¼ cup vegetable stock
  • 1 lemon, sliced, plus zest
  • 4 tbsp lemon juice
  • 4 tbsp capers, drained
  • 80g cherry tomatoes
  • 1 tbsp rosemary
  • 1 tbsp thyme
  • Salt & pepper, to taste
  • Fresh parsley, to garnish
  • 4 medium-sized potatoes,
  • washed & scrubbed
  • 2 tbsp melted butter
  • 2 tbsp melted butter
  • Salt & pepper, to taste
  • 2 sprigs rosemary


  • Preheat oven to 200°C. Line a baking tray with baking paper.
  • To prepare the baked potatoes, cut them into wedges or cubes.
  • In a large bowl, add the potatoes, olive oil, melted butter, rosemary, salt and pepper and mix to combine.
  • Spread the potatoes in a single layer on the baking tray. Bake for 30-35 mins or until golden brown and crispy, turning them halfway through.
  • Meanwhile, in a large ovenproof dish, heat the olive oil and butter over medium-low heat. Add onion and garlic and cook until translucent, stirring occasionally.
  • Add remaining ingredients and bring to a soft boil, then let simmer for 5-10 mins.
  • Place the fish fillets in the dish and spoon the sauce over the top.
  • Place the fish in the oven alongside the potatoes and bake for 12-15 mins or until cooked through.
  • Remove the fish and potatoes from the oven, garnish with fresh parsley and serve.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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