Baked Cod with Potatoes

Ingredients
1 large potato, finely sliced 

Corn oil for drizzling and frying 

1 onion, chopped 

1 clove garlic, chopped 

1 tsp (5 mL) tomato paste 

1 cup (250 mL) fish OR vegetable stock 

Pinch saffron threads 

2 dried hot chilies
 
2-lb (900-g) fresh cod fillet, halved 
(can substitute haddock or other delicate white fish) 

Salt and cayenne pepper

Directions

Preheat oven to 425 F (215 C). 
Place potato slices in a baking dish and drizzle with oil.
 Bake in oven for 10 minutes. 

Meanwhile, fry onion and garlic in a skillet with a little oil, add tomato paste, 
stock, saffron, chilies and bring to a boil. 
Season to taste and set aside. 

Place cod fillet on partially cooked potato slices. 

Pour the sauce over and bake for a further 10 minutes, until the fish is tender. 

Serve with wedges of lemon.