Here’s your list of ingredients:
Potatoes, thinly sliced (I used red this time around, but have used all sorts. Slice enough for two layers in whatever size pan you are using.)
Smoked paprika, ancho chili powder, Italian seasoning, rosemary
Cherry tomatoes, halved (The more the merrier!)
Cod fillets, cut into serving size pieces.
Let’s get started!
Preheat your oven to 350. Get out a casserole dish, line it with parchment paper (no need to fit it perfectly, just slap it in the pan), and drizzle a good glug of olive oil onto the paper in the bottom of the pan.
The first step is to prep the potatoes:
Thinly slice your potatoes and place them in a bowl. Give them a good drizzle of olive oil. Then season generously with salt and pepper, smoked paprika, ancho chili powder, Italian seasoning, and rosemary. (I am Very loosey-goosey with my seasonings. Not only do I not measure in this kind of situation, but I change up the seasoning with whatever I have on hand. If you don’t have one of these spices or herbs, just skip them. Or change them to whatever you do like.) Get your hands in there and rub the potatoes, being sure the slices get separated and coated with the olive oil and seasonings. Set aside.
Now that we have all our components set aside, we’re ready to quickly put together the casserole and pop it in the oven.
~Scatter over the remaining cherry tomato halves, and once again, be sure to scrape out the bowl of any leftover oil and seasonings.
~The very last step is to sprinkle your breadcrumb mixture to cover the whole thing. Drizzle on some more olive oil, and cover with foil.
After about 30 minutes, remove the foil. Test the potatoes with a fork for doneness, but most likely they will need another 15 minutes or so. Remove the foil for the last 15 minutes. Don’t worry if this seems a long time to bake fish. It all stays so incredibly moist with all the olive oil and tomato juices.
When it’s done, get out some shallow bowls. This layered dish is so juicy! You’ll need edges to your plate and some good bread to sop up the tasty sauce. Use a large serving spoon to cut through all the layers.
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