Fish Baked on Slow Fried Potatoes, Onions and Peas with Garlic Crumbs
Fish Baked on Slow Fried Potatoes, Onions and Peas with Garlic Crumbs
4 tablespoons extra virgin olive oil
4 large red onions, thinly sliced
900g Agria or other floury potatoes, peeled and cut into 4cm chunks
zest and juice of 1 lemon
1 ½ cups fresh breadcrumbs
50g butter, melted
2 cloves garlic, finely chopped
2 tablespoons chopped parsley
1 cup frozen peas, thawed
600g firm white skinned boned fish fillets
Preheat the oven to 220°C
Heat the oil in a large frying pan over moderate heat and add the onions, potatoes, zest and juice.
Cover and gently fry without browning for 20 minutes, stirring frequently, or until the onions and potatoes are soft.
Meanwhile mix the breadcrumbs, butter and garlic so there are no lumps.
Reserve.
Remove the potato and onion mixture from the heat and add the parsley and peas.
Taste and season.
Mix well and place evenly into a shallow ovenproof dish.
Place the fish fillets side by side on top.
Sprinkle the breadcrumb mixture evenly on top.
Place in the oven for 15 minutes or until the fish is just cooked and the breadcrumbs golden.
Remove from the oven and serve.
Serves 4-6.
