Claypot Fish and Potatoes

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

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
  • Preheat the oven to 375 degrees F.

  • Boil the potato slices in salted water until they are not quite completely cooked, about 5 minutes. Drain and set aside. Grease a claypot or baking dish with the olive oil and place the fish in the dish.

  • In a medium bowl, whisk together the 1/4 cup olive oil, garlic, thyme, lemon, salt, and pepper. Add the onion, tomatoes, olives, and potatoes. Toss gently to coat.

  • Pour the vinaigrette and vegetables over the fish. Bake in oven until fish is cooked through, about 15 minutes. 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. Serve the fish with grilled lemon wedges.


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