Kingklip with origanum potatoes

Name: Kingklip with origanum potatoes
Yield: 6 servings
Cuisine: Bake
Ingredients: 1.00 kg potatoes peeled and thinly sliced; 2.00 onions thinly sliced; 6.00 garlic cloves, peeled and chopped; 5.00 ml oregano; 60.00 ml fresh parsley chopped; salt and freshly ground black pepper; 65.00 ml fresh chillies 573; 65.00 ml stock vegetable or water; 2.00 kg kingklip fillet; 400.00 g tomatoes chopped; 5.00 ml sugar; 10.00 ml capers

6 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (12)

1.00 kg	potatoes — peeled and thinly sliced
2.00	onions — thinly sliced
6.00	garlic — cloves, peeled and chopped
5.00 ml	oregano
60.00 ml	fresh parsley — chopped
	salt and freshly ground black pepper
65.00 ml	fresh chillies — 573
65.00 ml	stock — vegetable or water
2.00 kg	kingklip — fillet
400.00 g	tomatoes — chopped
5.00 ml	sugar
10.00 ml	capers

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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.