Caputo’s Potato Fish Casserole

1 medium onion, thinly sliced and soaked in ice water for about 30 minutes (to cut down the harshness of the onion) and drained well
2 T extra virgin olive oil, plus extra
2 potatoes, washed well and cut into 1/2 inch pieces
salt and freshly ground black pepper
1 t crushed red peppers, optional
8 oz. mushrooms, cleaned and sliced
10 oz. fish fillets, such as halibut, cod, catfish etc. cut into 3/4 inch pieces
4 fresh ripe tomatoes, cut into wedges
1/4 cup fresh Italian parsley, chopped
2 cloves garlic, chopped
1 T fresh oregano, chopped
1 cup seasoned breah crumbs
1/2 cup pecorino cheese, freshly grated

Preheat the oven to 350 degrees. Oil a 4 quart casserole dish and line the bottom with the sliced onions. In a bowl combine the potatoes, 2 tablespoons of olive oil, salt, pepper, and chilis, toss well. Spread the potato mixture on top of the onions. Layer the fish and mushrooms on top of the potatoes. Arrange the tomatoes over the top of the mushrooms. Combine the parsley, garlic and oregano and sprinkle on top. Spread the bread crumbs and Pecorino cheese on top and drizzle with olive oil. Bake for one hour and fifteen to one hour and thirty minutes, uncovered, or until the top is golden and the casserole is cooked through. It it dries out during cooking just add a little water.

Add comment