This is a quick and simple one pot meal. Many Mediterranean dishes are straight forward with a few ingredients and NOTHING to hide behind. I picked up this little recipe whilst working with a friend in Cannes. We not only used it cooking in villas, but taught it to our students as well. Use any firm white fish.
Serves 4
1 pound/450g Sea Bass or other firm fleshed white fish, seasoned with salt and pepper
1 tablespoon/15ml olive oil, plus extra for drizzling
4 medium potatoes, sliced 1/4 inch/6.35mm thick unpeeled
1 small yellow onion, or 2 shallots, diced
1 clove of garlic minced
6 Roma/Plum tomatoes, peeled, seeded and diced
Small handful of kalamata or nicoise olives (pits in)
2-3 branches of fresh time
Juice of half a lemon
1 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 375F/190/Gas5
In a large heavy bottom casserole or fry pan over medium heat add olive oil,. Layer the potatoes, onions, and garlic in the pan. Cover and cook for 5 minutes. Add 3/4 of the tomatoes, season with salt and pepper and bring to a simmer and cook covered for 5 more minutes. Add fish, top with thyme and sprinkle the olives, and lemon juice. Cook uncovered in oven for 10-15 minutes. Remove from oven, check for seasoning.
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