This idea came from Mark Bittman's book the minimalist cooks at home. So far I'm liking this book. It is set up so be simple. Not a ton of ingredients, just simple meals with lots of flavor. For every recipe he gives a story behind it, the recipe, keys to succes, and with minimal effort ideas (extras to add for more/different flavor, or to add veggies....) Definitely a book I will continue to investigate while I have it checked out of the library.
This really was super simple. Aside from peeling and slicing the potatoes, there wasn't an overabundance of work. I did add one of his with minimal effort suggestions to add garlic (although I was already thinking about doing that when I read it.) This was a perfect recipe for me. I had fish in the freezer that I wanted to use, and potatoes in the pantry that I needed to use.
As far as amounts on this recipe - I can't really say too well. I actually made 2 pans - an 8 X 8 and a 9 X 13 baking side by side. I had no problem doing this. I used more potatoes and fish in the 9 X 13 pan and a little less in the 8 X 8 pan. I'll list the original amounts which say they make 4 servings.
- 4-5 medium potatoes, 2 lbs or more. (I used 7 or 8? kind of lost count.)
- 6 Tablespoons butter (I used 8 1/2 or 9) -melted -or use olive oil if you are anti-butter.
- salt and pepper
- 1 1/2 lbs white fish about 1 inch thick, skinned - in 2 or more pieces. (original called for cod. I used mahi mahi. 4 fillets on one pan (about 2-2.25 lbs) and 2 fillets in the other (about 1 lb)
- Preheat oven to 400 F. (I put the butter in the pan and put my pans in the oven to melt the butter I used 4 Tablespoons in the 9X13 and 2 1/2 in the 8X8 -see next note) Peel the potatoes and cut into slices about 1/8 inch thick. (I cut mine on a mandoline and think they were a bit thinner than 1/8 inch.
- Toss the potatoes with 4 Tablespoons of the butter (or just toss in the pan if you already melted the butter in the pan. I'm not sure I'd melt the butter in the pan again. I loved how the butter browned, but it would be easier to toss the melted butter with the potatoes with my hands which I may opt to do next time.) Season potatoes liberally with salt and pepper and spread them evenly. Place pan in the oven.
- Cook for 40 minutes checking occasionally, until potatoes are tender and have begun to brown. Remove from oven. (This didn't take 40 minutes for me - maybe because my potatoes were thin. I set my first timer for 15 minutes (they were already in the 3-5 minutes so max 20 min.) when I checked them, they were already tender and starting to brown. I stirred them because some were stuck together and not as browned and cooked them for a few more minutes (while I got my fish together and melted some butter - maybe 5-10 minutes.)
- Turn the oven to broil and make sure to have a top rack 4-6 inches from the heat. Top the potatoes with fish, drizzle with the remaining butter (I used the last of the first stick I had, and a bit more.) Season with more salt and pepper. Broil until fish is done, 6-10 minutes - depending on thickness. Mine took 10 to have all pieces done. Keep an eye on it while it broils. I saw a potato starting to burn because it was kind of sticking up, so I knocked it over to flat with a spatula and it solved that problem.