Linefish With Origanum Potatoes |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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A lovely one dish meal that's good enough for an informal dinner party. Ingredients:
1 kg roasting potato, peeled and thinly sliced |
2 onions, thinly sliced |
6 garlic cloves, peeled and chopped |
5 ml origanum |
60 ml freshly chopped parsley or 60 ml marjoram |
salt and black pepper |
60 ml olive oil |
650 ml vegetable stock or 650 ml water |
2 kg filleted kingklip fish or 2 kg hake fish or 2 kg other firm-fleshed line fish, cut into portions |
400 g tomatoes, chopped or 400 g homemade tomato sauce |
5 ml sugar |
10 ml capers (optional) |
Directions:
1. Layer potatoes, onions, garlic, herbs, seasoning, half the olive oil and all the stock in a shallow ovenproof dish.
2. Bake, covered, at 180ºC for 50 to 60 minutes, or until potatoes are tender.
3. Remove from oven.
4. Place fish on top of potatoes, then top with a layer of tomatoes or tomato sauce, sugar and capers.
5. Trickle over remaining oil and add a little extra seasoning.
6. Cover and bake at 180ºC for 15 to 20 minutes.
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