Fish and Potato Casserole

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

potatoes (about 1 pound), thinly sliced
1 large onion, thinly sliced
1 tablespoon minced fresh garlic
Dried or chopped fresh marjoram
Dried or fresh dill weed
Dried or chopped fresh parsley
Salt and pepper to taste
Olive oil
1 cup fish broth (can use vegetable broth or water)
4 thick cod fillets (about 1-1/2 pounds in all) or other firm, white-fleshed fillets


Preheat oven to 350° F. Lightly grease a 10x10-inch baking dish with olive oil. (I used an 11-inch sauté pan.) Place a layer of potatoes on the bottom. Top with some of the onion and garlic. Season with marjoram, dill, parsley, salt and pepper. Drizzle with olive oil and moisten with a little of the broth. Repeat layer. Place the fish fillets on the second layer. Season as before. Place two more of the potato layers on top of the fish. Pour in remaining broth. Cover tightly and bake for 30 minutes. Remove lid; increase temperature to 425° and continue to bake until potatoes are tender, about 20 minutes depending on thickness. If desired, place under a hot broiler for additional browning. Serve immediately.

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