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Recipe Summary

prep:
15 mins
bake:
15 mins to 25 mins at 400°
cook:
5 mins
Servings:
4
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Ingredients

Potato Layer:
Fish Layer:

Directions

Potato Layer:
  • 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.

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Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Fish Layer:
  • 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.

Instructions Checklist
  • 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.

Tips

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

370 calories; total fat 22g; saturated fat 4g; cholesterol 47mg; sodium 678mg; carbohydrates 25g; fiber 3g; protein 18g.

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