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extra-virgin olive oil potatoes onion salt pepper tomatoes garlic fresh parsley white fish fennel seeds
Viewed: 77 - Published at: 7 years agoIngredients
- 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
Method
- 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.
