Baked cod with potatoes

Serves: 4
Yield: 4 servings
Ready in: 58 mins (20 mins prep - 38 mins cook)

Ingredients for baked cod with potatoes, tomatoes and rocket

500 g red potatoes, unpeeled and cut in 1.5 cm-thick slices
1 medium onion, thinly sliced
1 tablespoon olive oil
½ teaspoon salt
4 roma tomatoes, seeded and coarsely chopped
3 cloves garlic, minced
½ teaspoon dried oregano, crumbled
75 g rocket leaves
500 g cod, barramundi, snapper or other thick, firm-fleshed white fish steaks, cut into 5 cm chunks

Preparation method for baked cod with potatoes, tomatoes and rocket

Preheat oven to 180°C. Combine potato, onion, oil and half the salt in a medium baking dish.

Bake for 20 minutes, stirring mixture once.

Stir tomato, garlic and oregano into potato mixture. Spread the rocket over the top in an even layer. Top with fish steaks. Sprinkle with remaining salt.

Bake, covered with aluminium foil, just until fish is cooked through, 15 to 18 minutes. Transfer fish and vegetable mixture to serving plates. Spoon pan juices over each serving.