This is a lovely supper dish that is very easy to make and bursting with flavour. The potato part of the dish easily feeds four people, just add enough pieces of cod (or haddock or hake) for however many people you are feeding. We just made this for two of us and had the remaining potatoes for a quick lunch the next day.
Serves 2 to 4
- Cod loins cut into portions for 2 to 4
- 800g of floury potatoes, peeled and thinly sliced
- 2 tablespoons of light olive oil
- 1 x can of chopped tomatoes
- 1 medium onion, peeled and sliced
- 4 garlic cloves, peeled and thinly sliced
- 2 tablespoons of double cream
- 300ml chicken stock
- Chopped parsley to garnish
- Preheat the oven to 200°C.
- Season the fish with a little salt and set aside.
- Heat the oil in a large, shallow casserole dish. Add the garlic and onion and fry them gently for about 10 minutes. Add the tomatoes, a little salt and the stock and cook through for another 4 minutes. Stir in the cream.
- Add the potatoes and simmer them in the liquid for about 15 minutes until tender.
- Then, either heat a little oil in a frying pan and fry the fish, flesh side down until golden for a couple of minutes or just cover and bake in the oven for 10 minutes until cooked through (the thicker the fillet, the longer it will take to cook through but it shouldn’t take more than 15 minutes). Scatter over the chopped parsley before serving
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