Mediterranean Fish Casserole

Name: Mediterranean Fish Casserole
Ingredients: 2 tablespoons olive oil; 1 lb small white potatoes, cut into quarters; 2 large italian frying bell peppers, thinly sliced; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 3 garlic cloves, peeled and chopped; 2 (5 ounce) cod fish fillets (recommend US pacific caught) or (5 ounce) halibut fillets; 1/4 cup pitted kalamata olive, chopped; 2 plum tomatoes, seeded and cut into 1/4-inch wedges; 2 tablespoons lemon juice; 1/4 cup flat leaf parsley, chopped

11 ingredients

4 steps

Ingredients

2 tablespoons olive oil
1 lb small white potatoes, cut into quarters
2 large italian frying bell peppers, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, peeled and chopped
2 (5 ounce) cod fish fillets (recommend US pacific caught) or (5 ounce) halibut fillets
1/4 cup pitted kalamata olive, chopped
2 plum tomatoes, seeded and cut into 1/4-inch wedges
2 tablespoons lemon juice
1/4 cup flat leaf parsley, chopped

Directions

1

Heat oven to 400°F Grease an oval 2-quart casserole dish with
2

tablespoon of the olive oil. Spread potatoes and peppers over bottom of the dish. Season with 1/8 teaspoon each of the salt and pepper. Bake at 400°F for 35 minutes or until potatoes are tender, stirring occasionally.
3

Scatter garlic over potatoes and peppers. Season fish with remaining 1/8 teaspoon each salt and pepper and place on top of the potatoes. Distribute olives and tomatoes over the casserole. Drizzle with lemon juice and remaining 1 tablespoon olive oil. Sprinkle with parsley.
4

Bake at 400°F for 25 minutes or until fish flakes easily when tested with a fork.