Cast Iron Skillet Baked Fish

(serves 4)

 

Choose the right pan
A cast iron skillet or roasting pan is ideal for this recipe.  Make sure the pan is not too large.  It’s ok if the potatoes are a little crowded, but if the pan is too big and your ingredients spread out too far, all the yummy juices will evaporate.  A 12-inch skillet is ideal for the measurements listed here.

INGREDIENTS 
4-6 yukon gold potatoes, peeled and sliced into 1/4-1/2 inch slices
1/2 onion, thinly sliced
1 cup extra virgin olive oil, divided (more if needed)
1 lb cod or halibut fillets, portioned into 3-4 oz servings
1 pint cherry or grape tomatoes (yellow grape tomatoes shown in  photo) 
1/4 cup kalamata olives, pitted
1 Tbsp fresh chervil, roughly chopped (basil or parsley can be substituted)
salt and pepper to taste
 

METHOD
Preheat oven to 375 degrees.  Place cast iron skillet or other oven-proof pan in oven to heat up. 

Combine potatoes and onions in bowl.  Drizzle with 3 Tbsp olive oil, toss to coat.  Season with salt and pepper.  Remove skillet from oven and transfer potato mixture into skillet.  Return to oven.  Bake for about 15-20 minutes.  

Remove skillet from oven.  Using a spatula, toss the potatoes and scrape the bottom of the pan to keep the potatoes from sticking.  It’s ok if the potatoes break up a bit.  Continue to bake for about 10 minutes while preparing fish.

Place fish on plate and drizzle about 1 Tbsp olive oil over each piece.  Season with salt and pepper.  Combine tomatoes, olives and herbs in small bowl and drizzle with remaining olive oil.  Season with salt and pepper.

Remove skillet from oven.  Using a spatula, scrape the potatoes off the bottom of the skillet again and hollow out a few spots to place the fish.  Add the tomato and olive mixture over the fish and return to the oven.  Continue baking until fish is cooked through.  This will depend on the thickness of the fish.  After 15 minutes, check for doneness by poking the fish with a knife to see if it flakes easily. 

Use your best Olive Oil
One of the keys to this recipe is high quality extra virgin olive oil and using enough of it.  The amount listed here is a guideline.  If you think it needs an extra glug, go for it.

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