I last used these rings for another excellent dish - my Sept. 1, 2011 post for Crab and Fennel Potato Towers, searchable in the date index. My baking rings are 3-½ in. wide and 1 in. high. They turn a good recipe like this into a great one!
Because a relatively large proportion of this recipe uses vegetables, this is an economical dish to make. The chunk of cod I bought for slightly more than $2 serves four or five adult diners - a genuine bargain! With taste, economy, and speed of preparation in mind, this recipe is a keeper! Served with a first-course salad, it’s also a complete and fully satisfying meal.
Curried Cod with Potato Stacks:
1/4 c. butter or margarine, melted
1 tsp. curry powder
1 tbsp. fresh lemon juice
One 11 oz. (312 g) cod, basa, snapper, barramundi or similar white fish, cut into 4 or 5 fillets
1 large red-skinned potato, skin left on and sliced thin
1 medium onion, sliced thin
1 carrot, scraped but not peeled, angle-sliced
2 tbsp. red bell pepper (“capsicum”), diced
2 tbsp. yellow bell pepper (“capsicum”), diced
Dash salt and freshly ground pepper
1-1/2 c. chicken, fish, or vegetable stock
2 tbsp. frozen peas, thawed
Combine butter, curry powder, and lemon juice in shallow plate or dish. Add fish, turning to coat both sides. Set aside in refrigerator.
|Turn to coat second side and refrigerate.|
Place four or five baking rings in large skillet (see Note). Into each, stack potatoes, onions, carrots, bell peppers, and seasoning. Add stock. Over medium-high heat, bring just to the boil. Cover skillet, reducing heat to medium-low. Simmer 10 min., until potatoes are tender-firm but not cooked through.
|Stack vegetables in rings; add stock to skillet.|
|Simmer 10 min., until potato slices are tender-firm.|
Top each stack with chunk of lightly curried fish, adding buttery marinade to stock. Re-cover skillet: Simmer a further 5 min., allowing fish to steam.
|Top potato stacks with fish; add marinade to stock in skillet.|
Sprinkle peas inside baking rings, over and around fish. Re-cover skillet, heating peas through 1-to-2 min. Slip a wide spatula under baking rings, transferring potato-fish stacks to serving plates or bowls. Remove baking rings.
|Sprinkle with peas, re-covering skillet until peas heat through.|
Note: The inside diameter of your skillet determines how much stock to use. I used a large skillet with an inside diameter of 9-1/2 in. My skillet has sloping sides, so its outside diameter is about 2 in. greater.
|Pour lightly curried stock over and around fish.|