Fish Tavan

A deliciously juicy one pot dish of fish and potatoes, baked with onion and fresh tomato.

Most chunky white fish will work, hake, monk fish, haddock. Here, we’ve made it with, skinned fillets of cod.

We don’t shy from using frozen fish. It’s often fresher than what’s on the fresh counter and also means you have it to hand if you don’t have a fishmonger on your doorstep.

FISH TAVAN

SERVES: 2 - 4 (depending on size of fillets)

PREP TIME: 30 MINS

COOKING TIME: 25 - 35 MINS

INGREDIENTS:

4 x 100 - 150g pieces of cod, skin removed.

800g waxy potatoes, peeled and cut into 4cm chunks

300g fresh ripe tomatoes, skins removed and cut into wedges. (or halved if using baby plumb)

2 medium brown onions cut into chunky wedges

4 large cloves garlic - peeled and very slightly crushed.

Vegetable stock - about 500ml or enough to half cover the potatoes.

1/2 teaspoon dried oregano or marjoram.

A hand-full of roughly chopped fresh parsley

A tablespoon of capers.

Olive oil

1 glass of dry white wine

salt & pepper to taste

Method

Pre heat the oven to 200 / 180 fan.

Put the potatoes and onion into a roasting dish - approximately 20 x 30cm. You want the ingredients be snug but not squashed.

Drizzle over with a tablespoon of olive oil, toss around. Add oregano, salt, pepper, garlic cloves and roast for about 15 mins. This is just to get things going.

Next add the capers and tomatoes and pour the wine and enough stock to half cover.

Put the dish in the oven and cook for about 45 minutes. The fish goes in later as it won’t need much cooking.

You may want to keep an eye on the juice. Do a little basting and top up if needed. Keep it juicy.

When the potatoes are almost done, put in the fish, toss in the parsley, drizzle with a little more olive oil and cook until the fish is cooked through… but still tender. It should only need about 10 -15 mins.

Enjoy.

RECIPESAPRIL 30, 2019