Fish Potato And Tomato Bake Recipes

BAKED COD WITH TOMATOES AND POTATOES

Baked Cod with Tomatoes and Potatoes image

You can substitute bass, hake, or haddock for the cod in this one-pot casserole.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 1h40m

Number Of Ingredients 8

Ingredients

3 pounds Yukon Gold potatoes, (about 7 medium), scrubbed
1/3 cup extra-virgin olive oil
3 small tomatoes (5 ounces each), very thinly sliced
3 shallots, peeled and cut into very thin rounds (3/4 cup)
2 1/4 teaspoons chopped fresh thyme leaves, plus 4 sprigs
Kosher salt and freshly ground pepper
4 skinless cod fillets (5 ounces each)
12 very thin lemon slices

Steps:

Preheat oven to 425 degrees. Using amandoline, slice potatoes a scant1/8 inch thick. Drizzle 1 tablespoonoil in a shallow 3-quart lidded casserole. In slightly overlappingcircles, alternate one-third eachof potatoes, tomatoes, and shallots(about 1 tomato and shallot slicefor every 5 or 6 potato slices).Drizzle with 1 tablespoon oil, scatterwith one-third of thyme leaves,and season with salt and pepper.Repeat twice.
Roast, covered, until potatoesare knife-tender, 50 minutes. Seasonfish with salt and pepper; placelemon slices over potatoes, and fishon top. Drizzle with remaining oil;add thyme sprigs. Cover; roastuntil fish is cooked, 12 to 15 minutes.Let cool slightly before serving.

TOMATO TOPPED FISH AND POTATO BAKE

Tomato Topped Fish and Potato Bake image

Cod with oregano is very good done this way,potatoes crisp up on the bottom and succulent fish on top, easy one pan meal. adapted from Canadian Living mag.

Provided by Derf2440

Categories One Dish Meal

Time 41m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

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.

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