Herbed Fish, Potato and Tomato Casserole
- 35 ozs new potatoes (halved)
- 2 Tbsps olive oil
- 2 sprigs marjoram
- 2 sprigs thyme
- 4 slices Smoked ham
- 4 fish fillets (e. g. cod or perch)
- 1 cup tomato puree
- 2 cloves garlic cloves (finely chopped)
- 1 pinch sugar
- ¼ cup Red wine
Heat the oven to 200°C (180º fan), 400°F gas 6.
Place the potatoes in a baking dish with the oil and season with salt.
Bake for 25-30 minutes until almost cooked. Remove from the oven and add the herbs and ham and place the fish on top.
Mix the tomatoes, garlic, sugar and red wine and season with salt and pepper. Pour over the potatoes and fish evenly.
Cover and bake for 15-20 minutes until the fish is cooked.