Mediterranean Fish Casserole

2 tablespoons olive oil
1 pound small white potatoes, cut into quarters
2 large Italian frying peppers, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cloves garlic, peeled and chopped
4 3/4-inch-thick U.S. Pacific-caught cod or halibut fillets, about 5 ounces each
1/4 cup pitted kalamata olives, chopped
2 plum tomatoes, seeded and cut into 1/4-inch wedges
2 tablespoons lemon juice
1/4 cup flat-leaf parsley, chopped

1. Heat oven to 400°F. Grease an oval 2-quart casserole dish with
1 tablespoon of the olive oil. Spread potatoes and peppers over bottom of the dish. Season with 1/8 teaspoon each of the salt and pepper. Bake at 400°F for 35 minutes or until potatoes are tender, stirring occasionally.

2. Scatter garlic over potatoes and peppers. Season fish with remaining 1/8 teaspoon each salt and pepper and place on top of the potatoes. Distribute olives and tomatoes over the casserole. Drizzle with lemon juice and remaining 1 tablespoon olive oil. Sprinkle with parsley.

3. Bake at 400°F for 25 minutes or until fish flakes easily when tested with a fork.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user FAMILY_RECIPES.