Baked Cod Casserole

Here’s a sizzling way to catch your doctor-recommended omega-3 fatty acids. [ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 1 pound red potatoes, cut

Here’s a sizzling way to catch your doctor-recommended omega-3 fatty acids.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 pound red potatoes, cut into 1/2-inch-thick slices
  • 1 onion, thinly sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 4 plum tomatoes, seeded and coarsely chopped

[/ingredients-left]
[ingredients-right]

  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano, crumbled
  • 1 1/2 cups arugula leaves
  • 1 pound cod, scrod, halibut, or other thick, firm-fleshed white fish, cut into 2-inch chunks

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 350°F. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Combine the potatoes, onion, oil, and 1/4 teaspoon of the salt in a 13 x 9 x 2-inch baking dish. Bake for 20 minutes, stirring once.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] Stir in the tomatoes, garlic, and oregano. Spread the arugula in an even layer on top. Top with the fish and sprinkle with the remaining 1/4 teaspoon of salt. Cover with foil and bake just until cooked through, 15 to 18 minutes. Transfer to plates and spoon the pan juices over each serving. Serves 4.[/step-item]

[/step-list-wrapper]

[nutrition-info calories=”210″ calories_fat=”” fat=”5g” sat_fat=”1g” choles=”43g” sodium=”363mg” carbs=”21g” sugars=”” protein=”22g” fiber=”4g”]

    [/nutrition-info]

    Originally Published in Reader's Digest

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