This is a yummy “piatto unico”, as the Italians say - as a variation, you can add chopped carrots and celery; kale or spinach instead of the parsley; fresh chopped tomatoes (only when they’re in season and are really juicy!) for a redder sauce. The below portions are approximate - we sliced enough vegetables to layer a 16x11 baking dish.
3 pounds of cod or halibut, cut into 6-8 similarly-sized pieces
3 large yellow onions, sliced into rings
8 small russet potatoes, sliced into 1/4-1/8" rounds
3 large tomatoes, sliced into rounds
1 c. finely chopped parsley
5-6 cloves garlic, crushed
The juice from 2 large lemons
salt to taste
red pepper flakes
half a jar of Tragano Greek Organics Sea Fennel
Pre-heat your oven to 350 degrees.
Place the onion slices on the bottom of the baking dish, covering it entirely.
Layer the potato slices on top of the onions and top with half of the chopped parsley.
Add the salt and red pepper to taste.
Place the pieces of fish on top of the vegetables, salt again, and sprinkle with the other half of the chopped parsley.
Top each piece of fish with a tomato slice and lemon juice and then pour the olive oil over the whole dish.
Bake for an hour at 350 degrees - check with a fork to see if the potatoes are tender and the fish flakes.
Top with sprigs of kritamo straight out of the jar and serve! The portions are approximate - we sliced enough vegetables to layer a 16x11 baking dish.
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Pasta night goes Greek thanks to our friends at Pinwheel Provisions.
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