Kingklip with origanum potatoes


Ingredients 12
Servings 6
Time

Ingredients

  • 1
    kg
    roasting potatoes, peeled and thinly sliced
  • 2
    onions, thinly sliced
  • 6
    cloves garlic, peeled and chopped
  • 5
    ml
    origanum
  • 60
    ml
    freshly chopped parsley
  • salt and milled black pepper
  • 65
    ml
    olive oil
  • 65
    ml
    vegetable stock or water
  • 2
    kg
    filleted kingklip, hake or other firm-fleshed linefish, cut into portions
  • 400
    g
    tomatoes, chopped, or homemade tomato sauce
  • 5
    ml
    sugar
  • 10
    ml
    capers (optional)
 

Method

 
Layer potatoes, onions, garlic, herbs, seasoning, half the olive oil and all the stock in a shallow ovenproof dish. Bake, covered, at 180 ºC for 50 to 60 minutes, or until potatoes are tender. Remove from oven. Place fish on top of potatoes, then top with a layer of tomatoes or tomato sauce, sugar and capers. Trickle over remaining oil and add a little extra seasoning. Cover and bake at 180 ºC for 15 to 20 minutes.
 

Read more on: fish/seafood  |  bake
 

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