Blackfish With Potatoes And Onions

• 4 tablespoons corn oil
• 2 potatoes (about 20 ounces total), peeled, rinsed and sliced thin (about 3 cups)
• 3 onions (about 12 ounces total), peeled and sliced thin (about 3 1/2 cups)
• 4 Italian peppers, seeded and cut into 1/2-inch slices (4 cups)
• 6 skinless, boneless blackfish fillets, about 6 ounces each (2 1/4 pounds total)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 cloves garlic, peeled, crushed and chopped (1 tablespoon)
• 1/4 cup chopped parsley, or other herb or mixture of herbs
• 2 tablespoons unsalted butter

1. Heat the oil in a large skillet.
2. When it is hot, add the potatoes and onions, and saute them, covered, over medium heat for 5 minutes, stirring once or twice.
3. Add the pepper slices, mix well and cook, uncovered, for about 2 minutes.
4. Arrange the fish fillets on top of the potatoes and sprinkle with the salt, pepper, garlic and parsley.
5. Cover and cook for 5 minutes.
6. Divide the butter into small pieces and dot the fish with them.
7. Immediately remove the skillet from the heat and set it aside, covered, for 5 minutes.
8. Serve immediately.

corn oil, potatoes, onions, italian peppers, skinless, salt, freshly ground black pepper, garlic, parsley, unsalted butter

Taken from cooking.nytimes.com/recipes/9665 (may not work)