Tomato Topped Fish And Potato Bake

• 1/4 cup extra virgin olive oil
• 4 potatoes, peeled and thinly sliced (about 1 1/2 lbs)
• 1/2 medium onion, thinly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tomatoes, seeded and finely chopped
• 2 cloves garlic, smashed
• 2 tablespoons fresh parsley, chopped
• 1 1/2 lbs white fish fillets (cod,halibut or haddock)
• 1/2 teaspoon fennel seeds, lightly crushed or 1/2 teaspoon dried oregano

1. Spread 2 tablespoons of the oil in a large cast iron or ovenproof frypan.
2. Layer potatoes, onion and half each of the salt and pepper in pan; sprinkle with 1 tablespoon of the remaining oil.
3. Heat over high heat until sizzling, about 2 minutes.
4. Reduce heat to medium; cover and cook for 12 minutes.
5. Meanwhile, in bowl, mix together tomatoes, garlic, parsley and remaining oil, salt and pepper; set aside.
6. Remove pan from heat.
7. Arrange fish over potatoes; top with tomato mixture.
8. Sprinkle with fennel seeds or oregano.
9. Bake in 450f degree oven until fish flakes easily when tested, about 12 minutes.

extra virgin olive oil, potatoes, onion, salt, pepper, tomatoes, garlic, fresh parsley, white fish, fennel seeds

Taken from www.food.com/recipe/tomato-topped-fish-and-potato-bake-39100 (may not work)