FAITH'S FISH AND POTATO BAKE
Description
(serves 4-6)
Faith Willinger, an American, who has been living in Italy for the last 30 years, presented at Savour New Zealand and spoke of the growing number of Italian families who didn't have the time or inclination to prepare food at home. This is a dish she often cooks at home.
INGREDIENTS
750g waxy potatoes (peeled and chopped)
1/2 tsp salt
2 garlic cloves (finely chopped)
2 tbsp chopped Italian parsley leaves
flaky sea salt and freshly ground black pepper
1 dried red chilli (finely chopped)
125ml (1/2 cup) extra virgin olive oil
2 tsp dried oregano (look for Italian or Greek dried oregano from a speciality food store)
1 tsp fennel seeds
2 tbsp sliced fresh basil
1/2 cup tomato pulp (fresh or canned tomatoes in their own juice, diced)
900g fresh, full-flavoured fish fillets (swordfish, blue cod, groper, anchovies, sardines, mackerel or 1cm thick tuna steaks)
90g (1 cup) fresh coarse breadcrumbs
METHOD
- Place potatoes with the 1/2 tsp salt into a saucepan and add cold water to cover. Place over a medium heat. Cover pot with a lid and bring to the boil. Reduce heat and simmer till fork tender.
- Drain and cool. Cut potatoes into bite-sized pieces and place into a bowl with garlic, half of the parsley, salt and pepper to suit your taste, half of the chopped chilli and half of the oil. Toss to combine. Place into an 18cm x 26cm baking dish in a single layer.
- Place half of oregano into a bowl with lemon zest and fennel seeds and combine. Sprinkle over potatoes and scatter half of the tomato pulp over potatoes. Place a layer of fish (skin-side up if it has skin on) over potatoes to completely cover.
- Season with salt and pepper to suit your taste and add remaining chopped chilli, oregano and parsley with basil. Scatter with remaining tomato pulp. Top with breadcrumbs and drizzle with remaining oil.
- Refrigerate for 1 hour. Preheat oven to 220°c.
- Place baking dish into preheated oven and bake for 10-15 minutes, depending on thickness of fish or till breadcrumbs are browned and fish is cooked through.
- Serve hot or at room temperature.
