Prep 15 mins
Cook 26 mins
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.
- 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
- Spread 2 tablespoons of the oil in a large cast iron or ovenproof frypan.
- Layer potatoes, onion and half each of the salt and pepper in pan; sprinkle with 1 tablespoon of the remaining oil.
- Heat over high heat until sizzling, about 2 minutes.
- Reduce heat to medium; cover and cook for 12 minutes.
- Meanwhile, in bowl, mix together tomatoes, garlic, parsley and remaining oil, salt and pepper; set aside.
- Remove pan from heat.
- Arrange fish over potatoes; top with tomato mixture.
- Sprinkle with fennel seeds or oregano.
- Bake in 450f degree oven until fish flakes easily when tested, about 12 minutes.
This was a recipe that looked beautiful with the tomatoes on top and had a good taste to it. The fresh garlic and parsley really stood out. The only problem I had with this recipe was that the potatoes burned and stuck badly to the pan when I was cooking them, even though I stirred them often and added plenty of oil. In the end, I transferred the potatoes to a separate dish to finish the recipe.
Other than the potatoes getting a little over done the recipe is great, my husband loves it and is very finiky about fish. Will make it again
other than I needed to brown the potatoes a little more and took a about 3minutes more to have fish flake, we found that the recipe was easy and quite good. Will make it again. Robert