Recipe: Baked Fish with Potatoes and Onions

Serves 2.


1-1/2 lbs. firm white fish fillets*
2-3 russet potatoes
1 large onion
2 cloves garlic, minced
1 cup vegetable broth
2 Tbsp. olive oil
2 Tbsp. chopped fresh dill
1/4 cup fine bread crumbs
salt and pepper to taste

* Halibut, cod, or snapper will work nicely


Preheat oven to 425º. Peel the potatoes and slice very very thinly. Peel the onion and slice very very thinly. Lightly oil a casserole dish. Fold the fish fillets in half and place the fish in a row down the middle of the dish. Heap onions and potatoes to either side (some may intrude on the fish if necessary). Sprinkle garlic evenly over fish and vegetables. Salt and pepper lightly if desired. Pour enough vegetable broth into casserole to come 2/3rds of the way up the sides of mixture. Mix dill and breadcrumbs and spread over top. Drizzle 2 Tbsp. olive oil over all. Bake, uncovered, 40 minutes. Twice during the baking time, tilt the pan and spoon juices over the top to baste.