INGREDIENTS

INSTRUCTIONS

Preheat the oven to 450F. In a large skillet cook the onions and the
garlic in the olive oil over moderate heat, stirring occasionally,
until the mixture is pale golden. While the onion mixture is cooking,
in another large skillet heat the vegetable oil over moderately high
heat until it is hot but not smoking and in it saute the potatoes,
peeled and cut into 1/4-inch-thick slices, in batches, turning them,
for 5 to 8 minutes, or until they are pale golden, transferring them
as they are cooked to a bowl. Add the onion mixture to the potatoes
with the olives, the rosemary, the parsley, and salt and pepper to
taste and combine the mixture well.  Put the cod in the center of a
large shallow baking dish, season it  with salt and pepper, and arrange
the potato mixture around it. Roast  the mixture in the middle of the
oven for 20 to 25 minutes, or until  the fish just flakes. Flake 2 cups
of the cod and reserve it, covered  and chilled, for making the cod
cannelloni.  Serves 4 with enough for the cannelloni.  Gourmet May 1993
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“There’s more hope for murderers than the self-righteous”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2029
Calories From Fat: 1488
Total Fat: 168g
Cholesterol: 0mg
Sodium: 859.7mg
Potassium: 2658.2mg
Carbohydrates: 125.9g
Fiber: 18.2g
Sugar: 22.9g
Protein: 14.6g