One-pot meals are low maintenance, easy to clean up, and offer lots of great flavors in one vessel. You can make something stewy on top of the stove, or layer everything in a handsome baking dish and use the oven. Here, haddock or cod is roasted with tomatoes, onions, and potatoes tossed with olive oil, oregano, and herbs. Before you cook it, marinate the fish in the herbs. While that sits, layer yellow potatoes, a chopped Spanish onion, and tomatoes in the baking dish. Roast until fork tender. Add the fish and its marinade, top with panko, and continue roasting until the fish is flaky and the crumbs are golden.
|Olive oil (for sprinkling)|
|2||tablespoons chopped fresh oregano|
|2||tablespoons chopped fresh thyme|
|1/4||cup olive oil|
|2||cloves garlic, chopped|
|Salt and pepper, to taste|
|1 1/2||pounds skinless, boneless haddock or cod|
|2||large Yukon Gold or Yellow Finn potatoes, thinly sliced|
|1||large Spanish onion, chopped|
|3||medium tomatoes, sliced|
|1/4||cup panko bread crumbs|
1. Set the oven at 400 degrees. Oil a 12-inch baking dish.
2. In a bowl, combine the oregano, thyme, olive oil, garlic, salt, and pepper. Set the fish on a large plate. Pour half the oil-herb mixture over it and coat all over.
3. In the baking dish, arrange the potatoes in the bottom. Dot with half the remaining herb mixture, salt, and pepper. Sprinkle with oil. Add the onion, salt, pepper, and a little of the herb mixture. Arrange the tomatoes on top. Dot with the remaining herb mixture, salt, and pepper. Sprinkle with oil. Pour the water in at the sides of the dish. Cover with foil and bake in the oven for 30 minutes or until the potatoes are tender.
4. Remove pan from the oven. Lay fish on the vegetables and sprinkle with panko. Drizzle with oil.
5. Roast the fish, uncovered, for 15 more minutes or until it flakes easily. (Total baking time is 45 minutes.) Serve the fish with the cooking juices spooned over it and the vegetables beside it.