Fish and potato dish

Ingredients 12
Servings 1
Minutes +/- 30 min


Serving Change
  • 6
    potatoes, skinned and sliced
  • 800
    frozen hake fillets
  • salt and pepper
  • butter or oil
  • 2
    onions, sliced into rings
  • 2
    cloves garlic, crushed
  • 1
    green pepper, seeded and sliced
  • 4
    whole cloves
  • 2
    bay leaves
  • 4
    large tomatoes, skinned and sliced
  • 125
  • 125
    white wine


+/- 30 min
Preheat the oven to 180 ºC (350 ºF). Spray a large ovenproof dish with non-stick spray. Boil the potatoes in salted water till nearly soft. Drain and set aside. Season the fish fillets with salt and pepper and fry in a little butter or oil till brown on the outside, but not cooked through. Arrange the fillets in the prepared oven dish, alternating with slices of potato. Sauté the onion, garlic and green pepper with the cloves and bay leaves in butter till soft. Add a little extra oil or butter if necessary. Spoon over the fish in the dish. Arrange the tomato slices on top, season with salt and pepper and pour over the water and wine. Cover with aluminium foil and bake for about 40 minutes or till the fish and potatoes are done. Remove the aluminium foil during the last 10 minutes of the cooking period. Serve with rice or potatoes as desired. Serves 6.

Read more on: fish/seafood  |  bake

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