Merluzzo con patate (Cod with Potato)

Cod and other white fish are very digestible.

Cod is very low in Saturated Fat. It is also a good source of Niacin, Vitamin B12 and Potassium, and a very good source of Protein, Vitamin B6, Phosphorus and Selenium. In addition cod is reach in “Omega 3” which helps to reduce the bad cholesterol and increase the HDL promoting hearth health.

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Ingredients

2 tbsp extra-virgin olive oil

2 garlic gloves, halved

2 tbsp dry origano

400g cod fillets or any other white fish

5 fresh tomatoes, peeled and seeded

a handful of de-stoned olives, roughly chopped

3 or 4 Potatoes, peeled and sliced (3mm thick)

a pinch of salt 

Description

Pre-heat the oven at 180-190 ºC.

Gently sauté the garlic in 1 tbsp of extra-virgin olive oil for 2 or 3 minutes or until golden (not brown).

Add the tomatoes, stir everything with a wooden spoon and then sprinkle the oregano and salt. 

Cover with a lid and cook on a low-medium heat for 5 to 10 minutes. 

Place the cod fillets in an ovenproof dish. Cover with the tomato sauce and the olives.

Cover the fish with the potatoes and season it with the remaining olive oil and salt.

Bake in the oven for 15 mins.