Oven baked fish stew

Level of difficulty

Course

Serves

Preparation time

Cooking time

Ingredients

• 500g of firm fleshed white fish slices - deboned and skinned (haddock, cod, halibut or monkfish)
• 500g of mini potatoes
• 1 large white onions
• 2 large tomatoes
• 1 yellow pepper
• 1 red pepper
• 2 cloves of garlic
• 2 sprigs of thyme
• 1 handful of parsley
• 4 table spoons of olive oil
• juice and zest of 1 lemon
• salt and black pepper to taste

Preparation

1. Peel the onions and chop them into medium slices of approximately 0.5 cm of thickness.
2. Add one table spoon of olive oil in a large frying pan and fry the onions for about 5 minutes over medium heat, stirring continuously, until lightly soft. Put them to the side until assembling the dish later.
3. Remove the seeds of the peppers and chop them into medium strips of approximately 0.5 cm of thickness.
4. Add one table spoon of olive oil in a large frying pan and fry the peppers for about 7 minutes over medium to high heat, stirring continuously, until lightly soft. Put them to the side until assembling the dish later.
5. Chop the tomatoes into medium slices of approximately 0.5 cm of thickness.
6. Wash the potatoes very well.
7. Peel the garlic and chop them finely.
8. Squeeze the juice of the lemon and reserve the lemon juice and zest.
9. Strip the thyme and parsley leaves and chop them finely.

Assembling the dish

1. Drizzle the surface of a ceramic dish with a little bit of olive oil, about one table spoon.
2. Layer half of the chopped tomatoes on the bottom of the dish, followed by a layer of half of the pan fried onions and peppers.
3. Spread the fish slices equally over the layers and season them with the lemon juice, lemon zest, chopped garlic, salt and pepper to taste.
4. Place the potatoes in between the fish slices and season them with salt to taste.
5. Cover the fish and potatoes with the remaining chopped onions, tomatoes and peppers.
6. Sprinkle the thyme and parsley over the top of the dish and drizzle some olive oil to finish.
7. Cover the dish with aluminium foil (shiny side facing the food) and take it to a pre-heated oven at 180 degrees for 25 minutes. Remove the aluminium foil and bake for a further 5 minutes. Check with a fork to be sure that the potatoes are perfectly cooked before removing the dish from the oven as cooking times may vary from oven to oven. Serve while piping hot.

Tips

• If you don’t have mini potatoes, you can use normal sized potatoes, chopped in halves or quarters. The pieces should be a bit smaller than a ping-pong ball so they cook properly during the recipe’s recommended baking time.
• Add potato crisps on top of the dish just before serving for extra texture, flavour and decoration.
• Potato peels are a great source of vitamins, minerals and fibres - more than the starchy part of the potato - and they will add flavour to this recipe, so you don’t need to remove them.
• Potato peels will also absorb more pesticides and herbicides compared to the rest of the potato so if you are not using organic potatoes it is better to remove the peel…