Mediterranean Fish Over Potatoes and Pears Anglaise

Cooking Sequence

  • Prepare dessert recipe through step 2 (10 minutes)
  • Prepare fish recipe and serve (20 minutes)
  • When ready to serve, complete dessert and serve (5 minutes)

 Mediterranean Fish Over Potatoes


1 tablespoon extra-virgin olive oil
2 cups refrigerated diced potatoes with onions
1/3 cup water
6 pitted kalamata (or black) olives
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 1/2 lb tilapia (cod, snapper, or sole) fillets; thawed
1 lemon, for juice
1 (14.5-oz) can herb/garlic diced tomatoes
1/4 cup crumbled tomato/basil feta cheese


  1. Place oil in large sauté pan, then add potatoes and water. Cover, then cook and stir on medium-high 5–6 minutes or until potatoes are tender and water is absorbed. Chop olives coarsely.
  2. Reduce heat to medium. Arrange potatoes evenly into a single layer; sprinkle with olives, salt, and pepper. Place fish, darker side up, on potatoes. Squeeze lemon for juice (1 tablespoon) over fish.
  3. Drain tomatoes thoroughly, pressing tightly to remove as much liquid as possible. Spread tomatoes over fish and sprinkle with feta cheese, then cover; cook 4–6 minutes, without turning or stirring, until fish is 145°F and opaque and flakes easily.
  4. Reduce heat to low and remove cover; cook 1–2 more minutes to allow any extra liquid to evaporate. Serve.

 Pears Anglaise


1 (10.75-oz) frozen all-butter pound cake
4 Bartlett pears
1 tablespoon sugar
2 (1-oz) squares white baking chocolate
4 oz prepared vanilla pudding
1/4 cup heavy whipping cream
6 oz fresh raspberries


  1. Cut pound cake evenly into six slices and place on dessert plates. Peel pears and remove core; cut into bite-size pieces.
  2. Place pears in microwave-safe bowl, sprinkle with sugar, and cover; microwave on HIGH for 4 minutes or until tender. Let stand 5 minutes.
  3. Place white chocolate, pudding, and cream in second microwave-safe bowl. Microwave on HIGH for 2 minutes or until hot. Let stand 3 minutes; then stir until smooth.
  4. Drain pears, just before serving, and spoon over cake slices. Pour sauce over pears; top with raspberries and serve.

Aprons Advice

  • Complete your meal with fresh asparagus and sourdough bread.
  • If you don’t like pears, substitute your favorite fruit to make the Anglaise.
CapMel Staff
CapMel Staff

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