Quick & Easy

Oregano fish with potatoes and tomato

oregano fish with potatoes and tomato
4
15M
30M
45M

Ingredients

Method

1.Combine potato, tomato, onion, garlic, stock, wine, oil and half the oregano in 2.5-litre (10-cup) rice cooker, season; secure lid. Cook 20 minutes.
2.Place fish on top of potato mixture; secure lid. Cook about 3 minutes or until fish is just cooked. Transfer fish and potato mixture to serving dish; sprinkle with remaining oregano.

We used flathead fillets but use any firm white fish fillets you like; blue eye, bream, ling, whiting or snapper are all fine. Remove the fish when it is almost cooked; it will continue to cook off the heat. Recipe not suitable to freeze.

Note

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