Cod with potatoes, onions and tomatoes

Ingredients for 4 servings:

• 12 small potatoes, waxy
• 60 ml olive oil
• Salt, n. G.
• Black pepper, freshly ground
• 250 g onion(s), chopped
• 2 cloves garlic, finely chopped
• 1 tsp oregano, dried
• 375 g tomatoes, peeled, pitted and diced
• 125 ml wine, white, dry
• 1 pinch of cinnamon
• 4 cod fillets (155 – 185g each)
• 90 g breadcrumbs
• 60 g Parmesan, grated
• 3 tbsp parsley, chopped, for garnish

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Boil the potatoes until semi-soft, about 8 minutes; drain. Peel the skin and cut the potatoes into 6mm-thick slices and place in a bowl. Grease a gratin dish. Add half of the oil to the potatoes, mix well, and season with salt and pepper. Pour into the dish. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Pour the remaining oil into a frying pan and heat over medium heat. Sauté the onions until soft, about 10 minutes. Add the garlic and oregano and cook for a further 2-3 minutes. Add the tomatoes, wine, and cinnamon and bring to a rapid simmer; do not cover, as the sauce should reduce slightly. Season to taste. Pour half of the tomato mixture over the potatoes and place the seasoned fish fillets on top, covering with the remaining tomatoes. Mix the breadcrumbs and cheese together and sprinkle on top. Bake the fish for 10-12 minutes; the fish should be cooked through and the potatoes should be tender. Sprinkle with parsley before serving.