Grapefruit-scented Fish & Potato Slice

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 1
• 4 medium potatoes, quartered (about 800g)
• 2 tablespoons vegetable oil
• 3 medium onions, sliced thinly (about 450g)
• 3 cloves garlic, crushed
• 1 tablespoon sugar
• 3 medium tomatoes, sliced thickly (about 570g)
• 1/3 cup firmly packed fresh oregano leaves
• 1 cup grated cheddar cheese
• 500 g fish fillets
• 1/2 cup grapefruit juice
• 1/2 cup cream

Recipe

• 1 pre-heat oven to 180c (350f).
• 2 oil a deep 19cm square cake pan.
• 3 cook potatoes until just tender, drain and slice thinly.
• 4 heat oil in a medium pan.
• 5 cook onion, garlic and sugar, stirring, until onion is soft.
• 6 layer half the potato over the base of the cake pan.
• 7 top with half the onion mixture, half the tomato, half the oregano, half the cheese and all the fish.
• 8 repeat with the remaining potato, onion mixture, tomato, oregano and cheese.
• 9 pour combined juice and cream over the top.
• 10 bake, uncovered, about 50 minutes or until browned lightly and cooked through.
• 11 stand ten minutes, then pour off excess pan juices, cut into large squares and serve.