Garlic Affair: Baked Garlic Fish with Tomatoes and Potato Wedges

7 months ago

baked garlic fish

Not everyone’s a fan of garlic, but we can guarantee that even Count Dracula would find himself asking for a second serving of this delicious fish recipe. The flavor of garlic is subtle and is beautifully complemented by the citrus taste of calamansi and freshness of parsley. They wouldn’t know what hit them!



1 kilo Whole Maya-Maya or Lapu-Lapu

Salt and pepper

Juice from 2-3 pcs calamansi

1/4 cup Olive oil

1 head Garlic, chopped

8 Fresh tomatoes, sliced into wedges

4 Potatoes, sliced into wedges and fried separately

1/4 cup Chopped parsley


  1. Preheat oven to 375°F. Marinate fish in calamansi, salt and pepper. Set aside.
  2. Heat olive oil and cook garlic until light brown.
  3. Add tomatoes and cook until soft. Add fried potato wedges and chopped parsley. Pour over fish and bake uncovered for 20 minutes until done. Serve immediately.


Recipe by Chilet Tiongson-Ibay

Photographed by Gabby Cantero


Go on a see-food diet with these delicious recipes!

Pan-Fried Salmon with Pea Puree and Lemon Broth

Bangus with Gata

Golden Fish With Macedonian Garlic Dip

Add A Comment

Leave a reply

Your email address will not be published.