Crusted Fish Cakes

Name: Crusted Fish Cakes
Yield: 10
Ingredients: 10 fish fillets (1 800g); 2 tablespoons of lemon juice; Salt and black pepper to taste; 1 kg of washed and peeled potatoes; 1 kg of tomato halves, seeds removed, cut into 4 pieces; 2 cloves of finely chopped garlic; 1/2 tablespoon of dried oregano; Salt to taste; 1 tablespoon of olive oil; 2 medium onions, thinly sliced (180g); 1/2 cup of water; Cobertura:; 1/2 cup of breadcrumbs; 2 tablespoons of chopped parsley; 1 1/2 tablespoons of butter; 1 pinch of dried oregano; Salt to taste

1
10 fish fillets (1 800g)
2
2 tablespoons of lemon juice
3
Salt and black pepper to taste
4
1 kg of washed and peeled potatoes
5
1 kg of tomato halves, seeds removed, cut into 4 pieces
6
2 cloves of finely chopped garlic
7
1/2 tablespoon of dried oregano
8
Salt to taste
9
1 tablespoon of olive oil
10
2 medium onions, thinly sliced (180g)
11
1/2 cup of water
12
Cobertura:
13
1/2 cup of breadcrumbs
14
2 tablespoons of chopped parsley
15
1 1/2 tablespoons of butter
16
1 pinch of dried oregano
17
Salt to taste

Ingredients

1
10 fish fillets (1 800g)
2
2 tablespoons of lemon juice
3
Salt and black pepper to taste
4
1 kg of washed and peeled potatoes
5
1 kg of tomato halves, seeds removed, cut into 4 pieces
6
2 cloves of finely chopped garlic
7
1/2 tablespoon of dried oregano
8
Salt to taste
9
1 tablespoon of olive oil
10
2 medium onions, thinly sliced (180g)
11
1/2 cup of water
12
Cobertura:
13
1/2 cup of breadcrumbs
14
2 tablespoons of chopped parsley
15
1 1/2 tablespoons of butter
16
1 pinch of dried oregano
17
Salt to taste

Directions

1
Season the fish fillets with lemon juice, salt, and black pepper
2
Let it sit while you prepare the potatoes
3
Boil the potatoes in enough water to cover them until they're tender
4
While the potatoes are cooking, prepare the tomato sauce
5
Heat a pan with 1/2 cup of water over medium heat
6
Add the tomatoes and cook, stirring frequently, until they're soft and almost all the liquid has evaporated
7
Strain the sauce through a fine-mesh sieve
8
Mix in the garlic, oregano, and salt to taste
9
Heat the olive oil in a pan over medium-high heat
10
Add the onions and cook, stirring constantly, until they're caramelized and tender
11
Add 1/2 cup of water to the pan and stir well
12
Cook until the liquid has evaporated
13
Preheat the oven to hot (220°C)
14
Let the potatoes cool slightly
15
Peel and cut them into cubes
16
Place the fish fillets in a refractory dish along with the potatoes
17
Pour the tomato sauce over the top
18
For the topping: mix together the breadcrumbs, parsley, oregano, and butter to form a crumbly mixture
19
Sprinkle the topping evenly over the fish cakes, covering them completely
20
Bake for 30 minutes or until the fish is cooked through
21
Serve hot.