Since we are still working on the kitchen remodel I am cooking simple things that don't take too much prep time or pans. This fish dish is a great one pan meal which is satisfying after a long day of work yet light and not overly filling. It is pescatarian-friendly (for those who eat veggies and fish) and lactose free so it is good for all of my family members.
I wanted fish with salsa but I did not want it on rice, as we usually enjoy it. We have had our fair share of rice while the kitchen has been torn up since we have a rice cooker that we could use even after we were stove-less and oven-less. But not that our oven is installed, I thought I might combine two ways I like to serve fish together. So I prepared a potato,tomato and onion layer and placed some cod fillets on it, topping it all off with a generous amount of salsa. I made a large portion, as usual so we could have leftovers. Then last night we had surprise visitors who came to stay with us a few days. They were in town for a test at the university and found all of the hotels were full with evacuees from the fires so they happily came to visit with us. Anyway, I feel funny serving leftovers to guests but they wanted to try this fish dish and they said they really enjoyed it.
First, a note on the fish choice. I used Alaskan Cod but this would work great with any firm white fish.Inexpensive fish with a mild flavor is a great choice.Of course, it would be great with mahi mahi or halibut but honestly if I pay for better fish like that I want the fish to stand out a little more than it does in this dish. So best bet is to buy frozen cod when it is on sale and have it on hand for that night you want a quick easy fish dinner.
For the potatoes in this dish, I had russets on hand so I used those. Russets are nice and flaky so the comliment the fish well. But if you want more pronouced slices of potato choose one that will hold its shape better like the waxier white or red. If you go with white or red, don't pre bake. Instead, boil whole for a few minutes( 5-10 depending on the size).
By the way, you could also add a can of green chilies or a diced sweet bell pepper to the potato layer.
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| This photo does not look that great but it is very tasty! |
Fish with potato, onion and salsa
3 large russet or white potatoes*
1 large onion, sliced into slivers
1-2 cloves of garlic, crushed
1-2 Tablespoon olive oil or canola oil
14oz ish can of diced tomato, I like fire roasted, along
with juice
2 lb. cod or other
firm, mild, white fish
½ tsp. each lemon pepper, garlic powder, onion powder, Herb
de province or other herb blend
½ cup white wine, optional
Drizzle of olive oil
Sprinkle of paprika, hot is best here
Salt and pepper to taste ( I use about ¾ tsp of salt and
generous grinding of pepper)
8 oz. favorite salsa
Splash of lime juice
*I like to pre- cook potatoes using the microwave. Scrub potatoes
and cut an X in the ends. Microwave on high for 7 minutes. Let cool and then
peel and slice thin. If you prefer not to use microwave you could bake them
until almost done or slice and fry them until almost tender. You could boil
potatoes whole for a few minutes but dry them well. The key is to get them a
bit tender but not mushy or completely cooked.
Preheat oven to 400
Heat large shallow sauté pan and add a bit olive oil and onion.
Cook on low for about 7 minutes until soft. Add garlic, stir and heat for 30
seconds.
In a large rectangular dish (I like to line with aluminum
foil) layer precooked potatoes, onions, and tomatoes. Place cod fillets on top
and drizzle with wine and olive oil. Sprinkle paprika, salt and pepper.
Cover with salsa and
tightly seal with foil.
Place in oven for 20-28 minutes or so until fish flakes
easily with fork. The time really depends on the thickness of the fillets so
the only way to know is to check after 18-20 minutes and see if it flakes.
Continue checking every few minutes. Serve hot with bread and salad.
