Fish and Potato Casserole

Serves 4

This seafood casserole recipe is easy and very good, almost like a layered and baked fish stew. Use fairly thick fillets so that they do not overcook while baking. I especially like this with cod because it stands up well to this type of preparation, but any firm, white-fleshed fish can be used. I prefer this casserole with the fresh herbs, but you can substitute one-third the amount of dried.

Ingredients

• 4 medium potatoes (about 1 pound), thinly sliced
• 1 large onion, thinly sliced
• 1 tablespoon minced fresh garlic
• 2 teaspoons chopped fresh marjoram
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• Olive oil
• 1 cup fish broth (can use vegetable broth or water)
• 4 cod or other firm, white-fleshed fish fillets, about 1-inch thick and 6 ounces each

Preheat oven to 350° F. Lightly grease a 10x10-inch baking dish, or similar-sized ovenproof pan, with olive oil. Place a layer of potatoes on the bottom. Top with some of the onion and garlic. Season with marjoram, dill, parsley, salt and pepper. Drizzle with olive oil and moisten with a little of the broth. Repeat the layer. Place the fish fillets on the second layer. Season as before. Place two more of the potato layers on top of the fish. Pour in remaining broth. Cover tightly and bake for 30 minutes. Remove lid; increase temperature to 425° and continue to bake until potatoes are tender, about 20 minutes depending on thickness. If desired and the pan is broiler-proof, place under a hot broiler to brown the top. Serve immediately.