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Fish and Potato Bake




Source of Recipe


Kathy


List of Ingredients




Fish and Potato Bake from Kathy

1# small potatoes, sliced 1/4"
2 red onions, cut into 8 wedges (I used Maui onions)
5 tsp. extra-virgin olive oil
1 tsp. salt
1/4 tsp. freshly ground pepper
4 plum tomatoes, chopped
Chopped fresh oregano
1 tbl. balsamic vinegar
1 1/2# cod fillet



Recipe



Preheat oven to 450 degrees F. Spray shallow baking pan with Pam.

Combine the potatoes, onions, 3 tsp. oil, 1/2 tsp. salt, and 1/8 tsp. pepper in a large bowl; toss well. Spread in single layer in baking pan. Roast, stirring occasionally, until veggies are slightly softened, about 20 min.

Meanwhile, combine tomatoes with remaining 2 tsp. oil, 1/2 tsp. salt, and 1/8 tsp. pepper; set aside. Sprinkle with oregano and vinegar before roasting.

Remove the baking pan from oven. Slide potatoes and onions to one side and place the fish on the other side. Spoon the tomato mixture on top of fish. Roast until the fish is just opaque in the center and potatoes are tender and lightly browned, 15-18 minutes.

Serving: 1/4 of fish and 1 cup veggies