Perch with Zucchini and Potato Gratin
Perch with Zucchini and Potato Gratin
Ingredients
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1/2 lb of fish, filleted (anything would be good this way, even chicken)
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2 large potatoes, peeled and cut into pieces
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2 zucchini, sliced into rings
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1 cup of pachino tomatoes cut into quarters
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1 cup of breadcrumbs
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1/2 an onion, chopped
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3 tbsp extra virgin olive oil
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salt to taste
Directions
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Preheat oven to 400°F. Chop potatoes and drizzle with 1 tbsp of the olive oil and place in a large roasting pan. Potatoes take longer to roast so you want to put them in the oven for about 15 minutes before adding the other ingredients.
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In the meantime, slice zucchini, cut tomatoes into quarters, chop the onion and cut fillets into chunks, removing any bones.
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After roasting the potatoes for 15 minutes add the rest of the ingredients and the other 2 tbsp of olive oil, combining them with the potatoes. Sprinkle breadcrumbs on top and return to the oven for an additional 20 minutes, or until the fish is cooked through.