White Fish, Tomato and Potato Bake

Instructions

1. 1

   Preheat the conventional oven to 200°C/400°F with a rack in the middle. Scrub the potatoes and cut into even 3 mm slices. Thinly slice the onion, mince the garlic and cut the tomatoes into 1 cm slices. Keep the chilled pollock refrigerated until needed.

2. 2

   In a deep 33 × 23 cm (13 × 9 inch) oven-safe baking dish, toss the potatoes, onion and garlic with 2 tbsp olive oil, the oregano, half the salt and half the pepper. Spread evenly, pour the cold water around the edges and cover tightly with foil. Bake for 35 minutes.

3. 3

   Carefully remove the foil, keeping clear of the steam. Bake uncovered at the same temperature for 15 minutes, until the potatoes are tender when pierced with a knife and beginning to turn golden at the edges. If still firm, continue baking in 5-minute intervals before adding the fish.

4. 4

   Arrange the tomato slices over the potatoes. Pat the pollock dry and arrange it on top in four equal portions, without overlapping the fish. Drizzle with the remaining 1 tbsp olive oil and sprinkle with the remaining salt and pepper.

5. 5

   Bake uncovered at 200°C/400°F for 18–22 minutes, until a food thermometer inserted into the thickest part of each fish portion reads at least 63°C/145°F. If needed, continue in 3-minute intervals and check again. Divide the fish, potatoes, tomatoes and baking juices among four plates.