Recipe by Derf
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.
Top Review by Sackville
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.
- 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 See How It's Made
- 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.