Mediterranean Fish Casserole

By carvalhohm

Ingredients

• 2 tablespoons olive oil
• 1 pound small white potatoes, cut into quarters
• 2 large Italian frying peppers, thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cloves garlic, peeled and chopped
• 4 3/4 inch-thick U.S. Pacific-caught cod or halibut fillets, about 5 ounces each
• 1/4 cup pitted kalamata olives, chopped
• 2 plum tomatoes, seeded and cut into 1/4-inch wedges
• 2 tablespoons lemon juice
• 1/4 cup flat-leaf parsley, chopped

Details

Servings 4
Adapted from familycircle.com

Preparation

Step 1

1. Heat oven to 400 degrees F. Grease an oval 2-quart casserole dish with 1 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 degrees F for 35 minutes or until potatoes are tender, stirring occasionally.

2. 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.

3. Bake at 400 degrees F for 25 minutes or until fish flakes easily when tested with a fork.