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Categories:
olive oil white potatoes italian frying bell peppers salt black pepper garlic cod fish olive tomatoes lemon juice flat leaf parsley
Viewed: 43 - Published at: 3 years agoIngredients
- 2 tablespoons olive oil
- 1 lb small white potatoes, cut into quarters
- 2 large italian frying bell peppers, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 garlic cloves, peeled and chopped
- 2 (5 ounce) cod fish fillets (recommend US pacific caught) or (5 ounce) halibut fillets
- 1/4 cup pitted kalamata olive, chopped
- 2 plum tomatoes, seeded and cut into 1/4-inch wedges
- 2 tablespoons lemon juice
- 1/4 cup flat leaf parsley, chopped
Method
- Heat oven to 400°F Grease an oval 2-quart casserole dish with
- tablespoon of the olive oil. Spread potatoes and peppers over bottom of the dish. Season with 1/8 teaspoon each of the salt and pepper. Bake at 400°F for 35 minutes or until potatoes are tender, stirring occasionally.
- Scatter garlic over potatoes and peppers. Season fish with remaining 1/8 teaspoon each salt and pepper and place on top of the potatoes. Distribute olives and tomatoes over the casserole. Drizzle with lemon juice and remaining 1 tablespoon olive oil. Sprinkle with parsley.
- Bake at 400°F for 25 minutes or until fish flakes easily when tested with a fork.
