Claypot Fish and Potatoes

Name: Claypot Fish and Potatoes
Ingredients: 3 Yukon potatoes, sliced into 1/4-inch slices; Salt and freshly ground pepper; 1/4 cup olive oil, plus extra for greasing dish and brushing on lemons; 3/4 pound white fish fillets, such as cod, flounder or tilapia; 4 cloves garlic, minced; 2 teaspoons minced fresh thyme; 1/2 lemon, juiced; 1 yellow onion, sliced; 3 Roma tomatoes, thickly sliced; 1/2 cup good quality black olives, pitted and lightly crushed and sliced in half; 1 lemon, quartered; Special Equipment: 15 1/2-by-7 1/2-inch terracotta cazuela (baking dish)

12 ingredients

11 steps

Ingredients

3 Yukon potatoes, sliced into 1/4-inch slices
Salt and freshly ground pepper
1/4 cup olive oil, plus extra for greasing dish and brushing on lemons
3/4 pound white fish fillets, such as cod, flounder or tilapia
4 cloves garlic, minced
2 teaspoons minced fresh thyme
1/2 lemon, juiced
1 yellow onion, sliced
3 Roma tomatoes, thickly sliced
1/2 cup good quality black olives, pitted and lightly crushed and sliced in half
1 lemon, quartered
Special Equipment: 15 1/2-by-7 1/2-inch terracotta cazuela (baking dish)

Directions

1

Preheat the oven to 375 degrees F.
2

Boil the potato slices in salted water until they are not quite completely cooked, about 5 minutes.
3

Drain and set aside.
4

Grease a claypot or baking dish with the olive oil and place the fish in the dish.
5

In a medium bowl, whisk together the 1/4 cup olive oil, garlic, thyme, lemon, salt, and pepper.
6

Add the onion, tomatoes, olives, and potatoes.
7

Toss gently to coat.
8

Pour the vinaigrette and vegetables over the fish.
9

Bake in oven until fish is cooked through, about 15 minutes.
10

Meanwhile, brush the exposed lemon quarters with a little olive oil, and in a small grill pan, grill the quartered lemon sections just to give a hint of charred color.
11

Serve the fish with grilled lemon wedges.