Tomato Topped Fish And Potato Bake - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
4 potatoes, peeled and thinly sliced (about 1 1/2 lbs)
1/2 medium onion, thinly sliced
1/2 teaspoon salt
1/2 teaspoon pepper
2 tomatoes, seeded and finely chopped
2 cloves garlic, smashed
2 tablespoons fresh parsley, chopped
1 1/2 lbs white fish fillets (cod,halibut or haddock)
1/2 teaspoon fennel seeds, lightly crushed or 1/2 teaspoon dried oregano

Preparation

Spread 2 tablespoons of the oil in a large cast iron or ovenproof frypan.
Layer potatoes, onion and half each of the salt and pepper in pan; sprinkle with 1 tablespoon of the remaining oil.
Heat over high heat until sizzling, about 2 minutes.
Reduce heat to medium; cover and cook for 12 minutes.
Meanwhile, in bowl, mix together tomatoes, garlic, parsley and remaining oil, salt and pepper; set aside.
Remove pan from heat.
Arrange fish over potatoes; top with tomato mixture.
Sprinkle with fennel seeds or oregano.
Bake in 450f degree oven until fish flakes easily when tested, about 12 minutes.