Roasted Cod Fish with Potatoes and Tomatoes
- 4 medium potatoes, scrubbed
- 1/4 cup olive oil
- 1 medium onion
- 2 cans stewed tomatoes
- 1 1/2 pounds cod, scrod or other fresh fish fillet
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Preheat the oven to 350° F.
Slice the potatoes 1/4 inch thick. Heat the oil in a large, deep non-stick skillet over moderately high heat. Add the potatoes and cook them, turning often, until they are golden, transferring them with tongs as they cook, to a 13 x 9-inch baking dish.
In the oil remaining in the skillet, cook the onions until pale golden and add them to the baking dish. Sprinkle the vegetables with salt and pepper to taste, and pour one can of tomatoes on top.
Season the fish fillets with salt and pepper and lay them on top of the vegetables. Top with the other can of tomatoes and sprinkle with the herbs.
Bake the fish, uncovered, for 20 to 30 minutes or until the fish is cooked through.
From Leslie Glover Pendleton
This is one of my favorite winter fish dishes. It has the heartiness of a stew, with the clean light flavors of fish. Any fresh mild fish, like sea bass, tilapia, halibut or catfish, can be substituted. If you need something really quick, you can omit the onions and potatoes and just bake the fish with the stewed tomatoes.