Servings: 4 Prep 15 mins Bake 400°F 15 mins to 25 mins Cook 5 mins
- 1 pound Yukon Gold potatoes, peeled and sliced 1/8-inch thick
- Extra-virgin olive oil, for coating baking dish
- 4 cloves garlic, finely chopped
- 4 scallions, trimmed and thinly sliced (both white and green parts)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 halibut, tuna or other firm-flesh fish steaks (about 1 to 1-1/4 pounds total, 1-inch thick)
- 2 tomatoes, cored and cut into 1/2-inch thick wedges
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 2 tablespoons finely chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons extra-virgin olive oil, or more if you like
- 1 large lemon, halved
- Chopped fresh herbs, for garnish
Make It Potato Layer:
1. In large pot of boiling water, cook potatoes until just tender, about 5 minutes. Drain well in a colander; rinse under cold running water to stop cooking. Transfer to paper toweling and gently blot dry.
2. Heat oven to 400 degrees F. Lightly coat inside of 8 x 8 x 2-inch baking dish with olive oil. Layer sliced potatoes in dish, sprinkling layers with garlic, scallions, salt and pepper. Fish Layer:
3. Arrange fish on top of potatoes. Place tomato wedges around outside edge of baking dish. Sprinkle fish and potatoes with rosemary, thyme, parsley, salt and pepper. Sprinkle fish and tomatoes lightly with olive oil. Then squeeze lemon halves over dish.
4. Bake in 400 degree F oven until fish begins to flake and potatoes are tender, 15 to 25 minutes. Sprinkle with chopped herbs for garnish.
Make Ahead Tip
- The potatoes, fish and tomatoes can be assembled in the baking dish a few hours ahead. Cover tightly with plastic wrap and refrigerate. Let the casserole come to room temperature before baking or, if taking directly from refrigerator to oven, allow a little extra baking time.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 370, Fat, total (g): 22, chol. (mg): 47, sat. fat (g): 4, carb. (g): 25, fiber (g): 3, pro. (g): 18, sodium (mg): 678, Percent Daily Values are based on a 2,000 calorie diet.