Cod and Potato Oreganata

Growing up in an Italian Catholic home, cod and potato oreganata was a popular dish on Friday nights when meat was not allowed. Funny but this recipe from my past has also become a favorite standby recipe in my own home, especially as the weather gets cooler. This simple recipe, which requires only a skillet and a few basic ingredients, has been known to solve that last minute supper conundrum. In fact, it frequently saved the the day when I would come in late from work dreading the idea of starting supper and all the cleanup afterwards. Steaming the fish and potatoes allows for rapid cooking but don't associate this method with bland 'hospital' food. Using only a small amount of water, with the addition of extra virgin oil, savory breadcrumbs, garlic, chili flakes and oregano ensures that the fish and potatoes are infused with amazingly rich flavours. If you're anything like my husband and like a bit of crispness to the potatoes, remove the cover a few minutes it's finished cooking and allow the juices to reduce. In a pinch, frozen fish and store-bought Italian seasoned breadcrumbs work well in this recipe. The addition of onion and corn is my adaptation of mom's original recipe. In under 30 minutes you will have dinner on the table with no 'muss and no fuss', and you don't have to wait for Friday night to enjoy this dish!