Save to Pinterest This hearty morning skillet layers tender baked white fish with crisp Yukon Gold potatoes and sautéed bell peppers, onions, and spinach. Cooked together in a skillet, the blend of textures and smoky paprika seasoning creates a warming, nutritious meal. Optional eggs add richness while fresh chives brighten the dish. Ideal for a comforting start with an American pescatarian and gluten-free profile, it’s versatile with easy swaps like sweet potatoes or salmon.
Preparation involves baking the fish until flaky, sautéing vegetables to caramelized perfection, and folding everything together to meld flavors. The skillet allows quick cooking for a balanced breakfast or brunch full of protein and vegetables, perfect for busy mornings or relaxed weekends.
The morning sun was barely streaming through the kitchen window when I decided to throw convention out the window and bake fish for breakfast. My roommate stumbled in, rubbing sleep from her eyes, and asked if I'd lost my mind, but one whell of the smoked paprika hitting the hot oven changed her tune completely. Now it's become our weekend ritual, something that feels indulgent yet somehow wholesome all at once.
Last winter, after a particularly rough week, I made this for three friends who'd crashed on my couch. We stood around the stove, taking turns with the spatula, and something about the warmth of the skillet and the smell of baking cod turned a gloomy Sunday into the kind of morning that reminds you why food matters.
Ingredients
- White fish fillets: I've found cod or haddock work beautifully here, holding their shape while baking and flaking into perfect bite sized pieces
- Smoked paprika: This is the secret weapon that makes everything taste like it's been cooking over a campfire for hours
- Yukon Gold potatoes: Their buttery texture means they get creamy inside while developing a gorgeous golden crust
- Baby spinach: It wilts quickly into the hash, adding fresh color and making you feel vaguely virtuous
- Eggs: Optional but absolutely recommended, they create little creamy pockets when broken into the hot hash
Instructions
- Get the fish started first:
- Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper. Pat the fish fillets dry, then drizzle with olive oil and season generously with salt, pepper, and that crucial smoked paprika.
- Bake until perfectly tender:
- Slide the fish into the oven for 12 to 15 minutes, until it flakes easily when tested with a fork. Set it aside to cool slightly, then use your hands to break it into satisfying large chunks.
- Build the hash base:
- While the fish bakes, heat a large nonstick skillet over medium heat with a splash of olive oil. Add the diced potatoes and cook for 10 to 12 minutes, stirring occasionally, until golden and starting to soften.
- Bring everything together:
- Stir in the chopped spinach until wilted, then gently fold in the baked fish and chives. Let everything warm through for a minute or two, tasting and adjusting the seasoning as needed.
- Add the eggs if you're going all in:
- Make four wells in the hash and crack an egg into each. Cover the skillet and reduce heat to low, cooking for 4 to 5 minutes until the whites are set but the yolks remain runny.
Save to Pinterest My dad still talks about the morning I made this for him during a visit, skeptical about fish for breakfast until he took his first bite. He finished his portion, sat back in his chair, and admitted that maybe I was onto something after all these years of questionable cooking experiments.
Making It Your Own
Sweet potatoes work beautifully here if you want something that feels a little more autumnal. The natural sweetness plays so nicely against the smoky fish.
Timing Is Everything
I've learned to start the fish before I even think about the vegetables, since the oven does most of the work while you're busy at the stove. This overlap is what keeps the whole dish feeling manageable instead of stressful.
Serving Suggestions
Hot sauce is absolutely non negotiable at my table, bringing a bright kick that cuts through the richness. A wedge of lemon on the side makes everything taste brighter and fresher.
- Crusty gluten free bread soaks up every last bit of flavor
- A simple green salad on the side balances the hearty nature of the dish
- Fresh coffee or tea ties everything together perfectly
Save to Pinterest There's something deeply satisfying about starting the day with a meal that feels substantial but not heavy. This hash has become my answer to mornings that need to feel a little more special than usual.
Recipe FAQs
- → What type of fish works best for this dish?
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Skinless white fish fillets such as cod or haddock provide a tender texture and mild flavor that pairs well with the potatoes and vegetables.
- → Can I use other potatoes besides Yukon Gold?
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Yes, sweet potatoes offer a sweeter flavor and a slightly different texture which complements the smoky spices nicely.
- → Is it necessary to bake the fish before adding it to the skillet?
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Baking ensures the fish cooks gently and flakes easily, preserving its tenderness before combining with the sautéed vegetables.
- → How do I prevent the potatoes from sticking to the skillet?
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Use a well-seasoned nonstick skillet and enough olive oil, stirring occasionally until the potatoes develop a golden crust.
- → Can eggs be added directly to the skillet?
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Making wells in the hash and cracking eggs into them allows gentle cooking until set, adding richness and protein to the dish.
