A French delicacy. An easy-to-make item although tests very nice.
ingredients
3 medium sized potatoes boiled and mashed
2 onions halved and sliced
3 tomatoes cut into thin slices
2 tbsp olive oil
2 cloves garlic chopped finely
10 thick fish fillet
1 bay leaf
2 tsp of thyme leaves or 1 tsp thyme powder
2 tbsp orange juice
1 tbsp vinegar
Few strands of saffron soaked in lukewarm milk
Salt and pepper to taste
method
Heat the oil in a pan, fry the onions till translucent. Add the garlic and cook further for a few seconds. Sprinkle salt on the fish fillet and keep aside.
Take a baking dish and place half the quantity of the potatoes in the last layer of the baking dish. Place half the portion of the onions, add salt and pepper to taste and also some of the herbs.
Place the fish fillet on the top of the potatoes and onions, and then cover with the remaining potatoes, onions, tomatoes, herbs, salt, pepper, orange juice, vinegar and the saffron and bay leaf. Then finish with a little olive oil to drizzle on the top.
Bake uncovered in a preheated oven at 160OC for 30 minutes or until the fish is cooked.
Serve with sautéed scallops.
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