FISH AND POTATO CASSEROLE

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

INGREDIENTS

• 2 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 thick cod fillets, about 6 ounces each

Preheat oven to 350° F. Lightly grease a 10x10-inch baking dish, or similar size 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 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 to brown the top. Serve immediately.