Fish and potatoes - what to do?

[Nyleve]

I cook for a soup kitchen once a week. For complicated reasons, we're not permitted to do any serious cooking at the venue right now until we get some renovations done. So the volunteers usually go home with ingredients, cook them at home and then come back with a big pot of whatever to heat up and serve.

Yesterday's haul: several pounds of frozen cod fillets and a big bag of potatoes.

Fish chowder is NOT an option because too many of the folks don't like fish and so it can't be served as the daily soup - it has to be a main dish thing. Also they're worried about the smell of fish permeating the room - it's a semi-open kitchen and people hang around there all day. Don't want to stink them out.

I'm thinking along the lines of some kind of baked fish and potato casserole thingy. Maybe with a creamy or cheesy sauce. Anyone have a tried and true EASY EASY EASY recipe? Did I say easy? I will be making it in a large foil roasting pan and bring it in either fully cooked or ready to bake on site. The clients like stuff with sauce and things that are warm and homey. NOTHING fancypants or complicated. Thanks for any suggestions.

[JoanN]

Boil the potatoes until just tender, slice, toss with olive oil and salt and pepper and spread over the bottom the roasting pan. Season the fish and lay on top of the potatoes. Cook chopped onion and garlic in olive oil until translucent; add minced anchovy fillets, crushed red pepper, and canned chopped tomatoes and simmer for about 15 minutes until thickened. Spread over the fish and sprinkle the sauce with bread crumbs or panko. Cover and bake in a 450 degree oven about 15 to 20 minutes depending on the thickness of the cod fillets.

[missmasala]

My mother did a similar hungarian fish and potato casserole, except she made a sauce of tomatoes, paprika, onions, garlic, and peppers and poured that over the seasoned fish and potatoes.

it's delicious!

[Splendid Spatula]

Similarly, Marcella Hazan has some good recipes for baked fish and potatoes. She doesn't parboil the pots, just slices 'em thin, tosses with OO, garlic, parsley, lays them in one layer on the bottom of a roasting pan. Roast for about 15 mins or so, stir to toss, then put in the fish with more of the OO, garlic, parsley, and lots of S&P and bake for another 15 mins or so. The original recipe uses bluefish, but I've done it with monk or other thick fillets and it's simple and good.

[eight_inch_pestle]

I love that dish...Genoese baked fish, I think it is. And, yeah, it's great with anything from halibut to cod. That said, it might not be the dish for someone worried about odors, especially with all the garlic.

[GretchenS]

This fish pie is easy comfort food. You could even leave out the spinach although it's really good in there. JoanN's recipe looks good too and I promise you that the anchovies will add umami and not announce themselves identifiably as anchovies.
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