Linefish With Origanum Potatoes

• 1 kg roasting potato, peeled and thinly sliced
• 2 onions, thinly sliced
• 6 garlic cloves, peeled and chopped
• 5 ml origanum
• 60 ml freshly chopped parsley or 60 ml marjoram
• salt and black pepper
• 60 ml olive oil
• 650 ml vegetable stock or 650 ml water
• 2 kg filleted kingklip fish or 2 kg hake fish or 2 kg other firm-fleshed line fish, cut into portions
• 400 g tomatoes, chopped or 400 g homemade tomato sauce
• 5 ml sugar
• 10 ml capers (optional)

1. Layer potatoes, onions, garlic, herbs, seasoning, half the olive oil and all the stock in a shallow ovenproof dish.
2. Bake, covered, at 180 degrees C for 50 to 60 minutes, or until potatoes are tender.
3. Remove from oven.
4. Place fish on top of potatoes, then top with a layer of tomatoes or tomato sauce, sugar and capers.
5. Trickle over remaining oil and add a little extra seasoning.
6. Cover and bake at 180 degrees C for 15 to 20 minutes.

potato, onions, garlic, origanum, parsley, salt, olive oil, vegetable stock, fish, tomatoes, sugar, capers

Taken from www.food.com/recipe/linefish-with-origanum-potatoes-80392 (may not work)