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INGREDIENTS

• 2 pounds dried cod fillets, soaked overnight
• 2 leeks, coarsely chopped
• 1 onion, coarsely chopped
• 1 celery stalk, cut into small pieces
• ¾ cup olive oil
• 1 garlic clove, chopped
• 1 ½ cup tomatoes, diced
• 2 pounds potatoes, boiled – peeled and sliced (1/4 inch thick)
• Salt and pepper
• Parsley, chopped
• Combine 2 tablespoons plain bread crumbs + 2 tablespoons grated parmesan

DIRECTIONS

1. Preheat the oven to 350 degrees F.
2. In a casserole – add water and boil the soaked cod fillet for 2 minutes. Drain and let cool. Remove skin and bones. Arrange fish fillet in a baking dish.
3. In a frying pan – heat half of the olive oil and sauté leeks, onion, celery and garlic until golden. Add the tomatoes and let simmer for 30 minutes. Season with salt and pepper.
4. Arrange potato slices over the cod fillet and cover with the tomato sauce. Sprinkle with parsley-breadcrumbs and parmesan. Drizzle with the remaining olive oil and bake for 25 minutes until golden brown. Remove from heat and serve.

Romama’s Note: If you use fresh or frozen fillet, you do not need to presoak. Just boil for 2-minutes and follow the recipe steps.

Romama’s 2^nd Note: The Oven Baked Cod Fillets with Potatoes are best served as soon as you take them off the heat. Do not let them cool.

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