Fish Stew with Tomatoes and Potatoes

Ingredients

• 6 peeled potatoes
• 4 ripe tomatoes
• 800 g fresh cod fillet
• 2 tbsp freshly squeezed lemon juice
• 3 tsp dried Tuscan herbs (thyme, sage, rosemary, oregano)
• olive oil (cold‑pressed)
• Salt
• ground fish pepper

Instructions

1. 1.

   Preheat the oven to 180°C fan‑forced.

2. 2.

   Peel and cut the potatoes into wedges. Wash and slice the tomatoes. Season the fish with salt and pepper and drizzle with lemon juice.

3. 3.

   Oil a fireproof pan with 1–2 tbsp of olive oil. Layer the fish with the potatoes, then top with tomato slices. Season with salt and pepper, sprinkle the herbs, and drizzle with 2 tbsp olive oil. Place the pan in the hot oven and bake for 20–25 minutes until cooked.