12 ounces fresh white mushrooms
1/4 cup olive oil
2 teaspoons chopped fresh rosemary
OR
3/4 teaspoon dried rosemary leaves
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1 1/2 pounds red-skinned potatoes, sliced (about 4 cups)
1 large onion, sliced (about 1 cup)
5 medium garlic cloves, chopped (about 5 teaspoons)
1 1/4 pounds cod or other firm-fleshed white fish
Servings: 4
Preheat oven to 400ºF. Trim mushroom stems; cut in thick slices; set aside. In a small cup, combine olive oil, rosemary, salt and pepper until well blended. In a 13×9×2-inch ovenproof dish, combine reserved mushrooms, the potatoes, onion and garlic; add 3 tablespoons of the seasoned oil; toss. Bake for 10 minutes; stir well. Bake until vegetables are tender, about 15 minutes longer. Cut fish into 4 portions. Place fish on top of potatoes; drizzle remaining 1 tablespoon seasoned oil over fish. Bake just until fish is opaque in the thickest part, 10 to 12 minutes.
Servings: 4
1/4 cup olive oil
2 teaspoons chopped fresh rosemary
OR
3/4 teaspoon dried rosemary leaves
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1 1/2 pounds red-skinned potatoes, sliced (about 4 cups)
1 large onion, sliced (about 1 cup)
5 medium garlic cloves, chopped (about 5 teaspoons)
1 1/4 pounds cod or other firm-fleshed white fish
Servings: 4
Preheat oven to 400ºF. Trim mushroom stems; cut in thick slices; set aside. In a small cup, combine olive oil, rosemary, salt and pepper until well blended. In a 13×9×2-inch ovenproof dish, combine reserved mushrooms, the potatoes, onion and garlic; add 3 tablespoons of the seasoned oil; toss. Bake for 10 minutes; stir well. Bake until vegetables are tender, about 15 minutes longer. Cut fish into 4 portions. Place fish on top of potatoes; drizzle remaining 1 tablespoon seasoned oil over fish. Bake just until fish is opaque in the thickest part, 10 to 12 minutes.
Servings: 4
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