1½ lbs (675g) white skinless, boneless fish
fillets such as turbot, sea bass, cod or whatever you prefer.
4 medium potatoes
2 onions, peeled and sliced thinly
2 cloves garlic, finely chopped
2 tablespoons olive oil
1 bay leaf
4 tomatoes, skinned, sliced or chopped
2 tablespoons (30mls) orange juice
4 tablespoons (40mls) dry white wine
½ teaspoon saffron threads steeped in 3
tablespoons boiling water
Salt and pepper to season
1. Boil the potatoes in their skins for 10 minutes and allow to cool.
2. Heat the olive oil in a heavy bottomed pan and sweat the
onions over a medium heat for 5 minutes.
3. Add the garlic and continue cooking for another 5 minutes
or until the onions are soft and golden brown.
4. Remove the skin from the potatoes, (you can leave them on
if you prefer) and slice them thinly.
5. Lightly butter a 3½ (2 litre) pint oven proof dish and
place half of the slice potatoes over the bottom of the dish.
6. Layer half of the onions over the potatoes, season with
salt and black pepper.
7. Place the fish fillets over the onions and potatoes.
8. Now place the tomatoes over the fish fillets and then
continue with a layer of sliced onions and finally, a layer of sliced potatoes.
9. Sprinkle the orange juice, wine and saffron water over
the dish, season with salt and pepper.
10. Drizzle olive oil over the top and bake in the oven at
190°C (375°F/Gas 5) for about 30 minutes or until the potatoes are golden brown
and the fish has cooked.