Name: Oregano fish with potatoes and tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 medium potatoes (800g), sliced thinly; 2 medium tomatoes (300g), chopped finely; 1 medium brown onion (150g), sliced thinly; 1 clove garlic, sliced thinly; 1 cup (250ml) fish stock; 1/3 cup (80ml) dry white wine; 1 tablespoon olive oil; 2 tablespoon fresh oregano leaves; 600 gram (1¼ pounds) firm white fish fillets

Ingredients

4 medium potatoes (800g), sliced thinly

2 medium tomatoes (300g), chopped finely

1 medium brown onion (150g), sliced thinly

1 clove garlic, sliced thinly

1 cup (250ml) fish stock

1/3 cup (80ml) dry white wine

1 tablespoon olive oil

2 tablespoon fresh oregano leaves

600 gram (1¼ pounds) firm white fish fillets

Method

1.Combine potato, tomato, onion, garlic, stock, wine, oil and half the oregano in 2.5-litre (10-cup) rice cooker, season; secure lid. Cook 20 minutes.

2.Place fish on top of potato mixture; secure lid. Cook about 3 minutes or until fish is just cooked. Transfer fish and potato mixture to serving dish; sprinkle with remaining oregano.

We used flathead fillets but use any firm white fish fillets you like; blue eye, bream, ling, whiting or snapper are all fine. Remove the fish when it is almost cooked; it will continue to cook off the heat. Recipe not suitable to freeze.
Note

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Ingredients

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