Recipe

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• 2 tbsp olive oil
• 1 lb small white potatoes, cut into quarters
• 2 large italian frying bell peppers, thinly sliced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3 garlic cloves, peeled and chopped
• 2 (5 oz) cod fish fillets (recommend us pacific caught) or 2 (5 oz) halibut fillets
• 1/4 cup pitted kalamata olive, chopped
• 2 plum tomatoes, seeded and cut into 1/4-inch wedges
• 2 tbsp lemon juice
• 1/4 cup flat leaf parsley, chopped

• 1 Heat oven to 400°F Grease an oval 2-quart casserole dish with
• 2 tablespoon of the olive oil. Spread potatoes and peppers over bottom of the dish. Season with 1/8 teaspoon each of the salt and pepper. Bake at 400°F for 35 minutes or until potatoes are tender, stirring occasionally.
• 3 Scatter garlic over potatoes and peppers. Season fish with remaining 1/8 teaspoon each salt and pepper and place on top of the potatoes. Distribute olives and tomatoes over the casserole. Drizzle with lemon juice and remaining 1 tablespoon olive oil. Sprinkle with parsley.
• 4 Bake at 400°F for 25 minutes or until fish flakes easily when tested with a fork.