Mediterranean Fish Casserole | Mediterranean Recipes

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Recipe Detail
Mediterranean Recipes "2 tablespoons olive oil 1 pound small white potatoes, cut into quarters 2 large Italian frying peppers, thinly sliced 1/4 teaspoon salt 1/4 teaspoon black pepper 3 cloves garlic, peeled and chopped 4 3/4-inch-thick U.S. Pacific-caught cod or halibut fillets, about 5 ounces each 1/4 cup pitted kalamata olives, chopped 2 plum tomatoes, seeded and cut into 1/4-inch wedges 2 tablespoons lemon juice 1/4 cup flat-leaf parsley, chopped " "1. Heat oven to 400 degrees F. Grease an oval 2-quart casserole dish with 1 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 degrees F for 35 minutes or until potatoes are tender, stirring occasionally. 2. 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. 3. Bake at 400 degrees F for 25 minutes or until fish flakes easily when tested with a fork. "

Recipe Detail

Mediterranean Recipes

"2 tablespoons olive oil
1 pound small white potatoes, cut into quarters
2 large Italian frying peppers, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cloves garlic, peeled and chopped
4 3/4-inch-thick U.S. Pacific-caught cod or halibut fillets, about 5 ounces each
1/4 cup pitted kalamata olives, chopped
2 plum tomatoes, seeded and cut into 1/4-inch wedges
2 tablespoons lemon juice
1/4 cup flat-leaf parsley, chopped
"

"1. Heat oven to 400 degrees F. Grease an oval 2-quart casserole dish with 1 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 degrees F for 35 minutes or until potatoes are tender, stirring occasionally.

2. 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.

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

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