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Mediterranean fish with potato & tomato from Joe Keough

September 14, 2012

This dish works well with any white-fleshed fish (cod, perch, walleye, bass, etc.). All you need is a large saute’ pan with a lid.

- 4 tablespoons olive oil, the best you can afford
- one medium onion, finely diced
- 3 or 4 cloves of garlic, minced
- one can (16 oz) of whole tomatoes
- one lemon, juice and zest
- ½ cup dry white wine
- ½ teaspoon fennel seeds
- 3/4 teaspoon dried thyme
- ½ teaspoon dried oregano
- to taste, black pepper
- to taste, sea salt
- ½ teaspoon crushed red pepper flakes (increase or omit, depending upon taste)
- four peeled russet potatoes, sliced approximately ½" thick
- 1/4 cup good olives, pitted (kalamata, oil cured, etc.)
- one pound fish fillets
- 1/4 cup chopped parsley

Coat the bottom of the pan with olive oil and heat, medium/high on the stove top. Toss in the onions, and saute’ until soft. Add the garlic and simmer for a minute or two. Deglaze with the white wine. Add the tomatoes, fennel, thyme, red pepper flakes and oregano and simmer until the liquid has reduced by half (about 20 minutes).

Add the sliced potatoes, cover and simmer for another 20 minutes or so until the potatoes are almost done.

Add the olives and lemon juice/zest. Lightly stir. Brush the fish filets with olive oil and lightly season with sea salt and pepper. Place the filets on top of the potatoes (skin side up, if applicable), cover and simmer for 10 - 15 minutes, depending upon the thickness of the filets. Serve with a crusty bread.

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