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Tomato Topped Fish and Potato Bake

  • 41minutes
  • 458calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup extra virgin olive oil

  2. 4 potatoes , peeled and thinly sliced (about 1 1/2 lbs)

  3. 1/2 medium onion , thinly sliced

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon pepper

  6. 2 tomatoes , seeded and finely chopped

  7. 2 cloves garlic , smashed

  8. 2 tablespoons fresh parsley , chopped

  9. 1 1/2 lbs white fish fillets (cod,halibut or haddock)

  10. 1/2 teaspoon fennel seeds , lightly crushed or 1/2 teaspoon dried oregano

Instructions Jump to Ingredients ↑

  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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