Growing up in an Italian Catholic home, cod and potato oreganata was a popular dish on Friday nights when meat was off limits. Funny but this recipe from my past has also become a favorite standby recipe in my own home, especially as the weather gets cooler. It is a satisfying dish, which requires only a skillet and a few basic ingredients. It is the perfect solutions for busy working moms, looking for a quick recipe that is full of flavour and easy to make. My potato oreganata recipe has often solved my own last minute supper conundrum when coming home late from work.
Steaming the fish and potatoes allows for rapid cooking but do not associate this method with bland 'hospital' food. Using only a small amount of water, with the addition of extra virgin oil, savory breadcrumbs, garlic, chili flakes and oregano ensures that the fish and potatoes infuses the dish with amazingly rich flavours.
If you're anything like my husband and like a bit of crispness to the potatoes, remove the cover a few minutes before it's finished cooking, allowing the juices to reduce. In a pinch, frozen fish and store-bought Italian seasoned breadcrumbs work well in this recipe. The addition of onion and corn is my adaptation of mom's original recipe. In the past, I have also added frozen peas and zucchinis to the dish.
In just under 30 minutes, you will have dinner on the table, and you do not have to wait for Friday night to enjoy this dish!
4-5 pieces cod fish fillets
4-6 Yukon gold potatoes thinly sliced ( about 1/4")
1/2 large sweet onion sliced
1/2 cup water
3 tablespoons extra virgin oil
2 cloves garlic
1 1/2 tablespoon oregano
1/4-1/2 tsp chili flakes
1/3 cup seasoned Italian breadcrumbs
salt and pepper
Sprinkle 1/2 of the oregano, and 1/4 teaspoon of chili flakes on the potatoes/corn layer. Season with salt and pepper. Sprinkle a tablespoon or two of the breadcrumbs on top of the potatoes.