Tomato Topped Fish and Potato Bake |
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Prep Time: 15 Minutes Cook Time: 26 Minutes |
Ready In: 41 Minutes Servings: 4 |
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Cod with oregano is very good done this way,potatoes crisp up on the bottom and succulent fish on top, easy one pan meal. adapted from Canadian Living mag. Ingredients:
1/4 cup extra virgin olive oil |
4 potatoes, peeled and thinly sliced (about 1 1/2 lbs) |
1/2 medium onion, thinly sliced |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 tomatoes, seeded and finely chopped |
2 cloves garlic, smashed |
2 tablespoons fresh parsley, chopped |
1 1/2 lbs white fish fillets (cod,halibut or haddock) |
1/2 teaspoon fennel seeds, lightly crushed or 1/2 teaspoon dried oregano |
Directions:
1. Spread 2 tablespoons of the oil in a large cast iron or ovenproof frypan.
2. Layer potatoes, onion and half each of the salt and pepper in pan; sprinkle with 1 tablespoon of the remaining oil.
3. Heat over high heat until sizzling, about 2 minutes.
4. Reduce heat to medium; cover and cook for 12 minutes.
5. Meanwhile, in bowl, mix together tomatoes, garlic, parsley and remaining oil, salt and pepper; set aside.
6. Remove pan from heat.
7. Arrange fish over potatoes; top with tomato mixture.
8. Sprinkle with fennel seeds or oregano.
9. Bake in 450f degree oven until fish flakes easily when tested, about 12 minutes.
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