About this recipe:White fish, such as cod, lends itself to gentle oven-braising on a bed of vegetables. Sliced potatoes and onions provide the vegetable base with peas and cherry tomatoes scattered on top.
750g waxy potatoes, peeled and thinly sliced
1 onion, thinly sliced
1 tsp fresh thyme leaves
15g fresh chives, snipped
grated zest and juice of 1 lemon
400ml fish stock, hot
4 thick cutlets or fillets of white fish, such as cod, haddock or hake, about 500g in total
300g shelled fresh or thawed frozen peas
200g cherry or baby plum tomatoes, halved
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Preheat the oven to 190°C/gas 5. Layer the sliced potatoes and onions in a large, greased ovenproof dish, adding the thyme and half the chives plus a little seasoning between each layer. Mix the lemon zest and juice with the stock and pour over the vegetables. Cover the dish with foil, then bake in the heated oven for 45 minutes or until the potatoes are almost tender.
Meanwhile, cut the fish into large, bite-sized chunks, discarding any skin and bones. Uncover the dish and arrange the fish on top of the potatoes in a single layer. Re-cover the dish and return it to the oven. Bake for a further 15 minutes.
Uncover the dish and scatter the peas over the fish and potatoes. Finish with the tomatoes, cut-side uppermost, then sprinkle with coarsely ground black pepper. Cover the dish and return it to the oven for a final 10 minutes.
Scatter the rest of the chives over the fish and vegetables and serve.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.
*Replace the onion with a thinly sliced bulb of fennel. *Fresh or frozen broad beans can be used instead of peas.
This recipe is lacking something, but then I am no expert, so it maybe my way of cooking it, The onions did not seem the best veg to go with this dish and I had no room for the tomatoes , - 13 Mar 2015