Grapefruit-Scented Fish & Potato Slice

My mouth waters as I read this....this is a must-try for this week. I will use either ocean perch or coral trout, a couple of favourites, and substitute yoghurt for the cream. Another treasure from the AWW kitchen("Creative Cooking On A Budget")... Cooking time does not include the 10 minutes standing time after baking.

• Ready In: 1 hr 15 mins
• Serves: 1

Ingredients

• 4  medium potatoes, quartered (about 800g)
• 2  tablespoons  vegetable oil
• 3  medium onions, sliced thinly (about 450g)
• 3  cloves garlic, crushed
• 1  tablespoon sugar
• 3  medium tomatoes, sliced thickly (about 570g)
• 1⁄3 cup  firmly packed fresh oregano leaves
• 1  cup  grated cheddar cheese
• 500  g  white fish fillets
• 1⁄2 cup grapefruit juice
• 1⁄2 cup  cream

Directions

1. Pre-heat oven to 180C (350F).
2. Oil a deep 19cm square cake pan.
3. Cook potatoes until just tender, drain and slice thinly.
4. Heat oil in a medium pan.
5. Cook onion, garlic and sugar, stirring, until onion is soft.
6. Layer half the potato over the base of the cake pan.
7. Top with half the onion mixture, half the tomato, half the oregano, half the cheese and all the fish.
8. Repeat with the remaining potato, onion mixture, tomato, oregano and cheese.
9. Pour combined juice and cream over the top.
10. Bake, uncovered, about 50 minutes or until browned lightly and cooked through.
11. Stand ten minutes, then pour off excess pan juices, cut into large squares and serve.