FISH AND POTATO CASSEROLE

SERVES 4

This is very good, almost like a layered fish stew. Use fairly thick fillets so that they do not overcook while baking.

INGREDIENTS

2 potatoes (about 1 pound), thinly sliced

1 large onion, thinly sliced

1 tablespoon minced fresh garlic

Dried or chopped fresh marjoram

Dried or fresh dill weed

Dried or chopped fresh parsley

Salt and pepper to taste

Olive oil

1 cup fish broth (can use vegetable broth or water)

4 thick cod fillets (about 1-1/2 pounds in all) or other firm, white-fleshed fillets

Preheat oven to 350° F. Lightly grease a 10x10-inch baking dish with olive oil. (I used an 11-inch sauté pan.) 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 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, place under a hot broiler for additional browning. Serve immediately.

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