Baked cod with potatoes, tomatoes & rocket
Ingredients
- 500 g red potatoes, unpeeled and cut in 1.5 cm-thick slices
- 1 medium onion, thinly sliced
- 1 tablespoon olive oil
- ½ teaspoon salt
- 4 roma tomatoes, seeded and coarsely chopped
- 3 cloves garlic, minced
- ½ teaspoon dried oregano, crumbled
- 75 g rocket leaves
- 500 g cod, barramundi, snapper or other thick, firm-fleshed white fish steaks, cut into 5 cm chunks
Method
- Preheat oven to 180°C. Combine potato, onion, oil and half the salt in a medium baking dish.
- Bake for 20 minutes, stirring the mixture once.
- Stir tomato, garlic and oregano into potato mixture. Spread the rocket over the top in an even layer. Top with fish steaks. Sprinkle with remaining salt.
- Bake, covered with aluminium foil, just until fish is cooked through, 15 to 18 minutes. Transfer fish and vegetable mixture to serving plates. Spoon pan juices over each serving.
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Recipe Info
Tip: A one-dish meal of fish and lots of vitamin-rich vegetables. The fish cooks on top of the potatoes, tomatoes and rocket.