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Ingredients: |
4 tablespoons light olive oil
2 baking potatoes, cut into 1/2 inch slices
salt and pepper to taste
1/2 cup water
1/2 red bell pepper, chopped
1 leek, bulb only, chopped
1 zucchini, thickly sliced
2 stalks celery, cut into thin 3 inch long slices
4 cloves garlic, minced
1 pound white fish fillets
1 tomato, seeded and chopped
2 sprigs fresh parsley, for garnish |
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Directions: |
Preheat oven to 425º F (220º C). Lightly oil
a shallow, 2 quart baking dish. In a medium bowl, toss the potatoes
with 2 tablespoons olive oil to coat evenly. Season with salt
and pepper. Spread potatoes in baking dish with 1/4 cup water.
Cover, and bake for 15 minutes. Combine bell peppers, leek, zucchini,
and celery in a medium bowl. Toss with garlic and 2 tablespoons
olive oil. Season to taste with salt and pepper. Spread vegetables
over potatoes, add another 1/4 cup water, and cover. Bake for
10 to 15 minutes. Rinse, and cut fish into 1 to 1 1/2 inch cubes,
and spread over vegetables. Cover. Bake for 10 minutes, or until
fish flakes easily. Serve with tomato and parsley or fennel garnish |
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Helpful Hints & Tips: |
Choose a firm, white fleshed fish like cod, scrod, or bass
to make this dish. You may use green, red or yellow bell peppers. |
