Cod and Potato Oreganata – Eat With Your Eyes


Ingredients: 5 pieces cod fish fillets,6 Yukon gold potatoes thinly sliced (about ¼”),1/2 large sweet onion sliced,1/2 cup water,3 tablespoons extra virgin oil,2 cloves garlic,1 1/2 tablespoons oregano,1/2 teaspoon chili flakes,cup seasoned Italian breadcrumbs,salt and pepper

  1. In a large non stick skillet, pour in 1/2 cup water and 3 tablespoons of extra virgin oil.
  2. Place a layer of the Yukon gold potatoes and slices onions in the skillet.
  3. Add 1/2 of the garlic slices on the potato/onion layer.
  4. Spread the corn around the edges on top of the potatoes
  5. Sprinkle 1/2 of the oregano, and 1/4 teaspoon of chili flakes on the potatoes/corn layer.
  6. Season with salt and pepper.
  7. Sprinkle a tablespoon or two of the breadcrumbs on top of the potatoes.
  8. Place the cod pieces in the center of the layered vegetables.
  9. Sprinkle the remainder of the seasoned breadcrumbs on the fish.
  10. Add the garlic slices
  11. Sprinkle on the oregano, garlic slices, and remaining chili flakes. Season with salt and pepper.
  12. Drizzle a generous amount of extra virgin olive oil over the fish.
  13. Place a cover on the skillet and cook until done.
  14. Cooking time will depend on the thickness of the fish and whether the fish used is fresh or frozen. Approximate cooking time 10-15 minutes.


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