Ingredients with Measurements:
- 4 white fish fillets (such as cod or haddock)
- 2 large potatoes, peeled and sliced
- 1 large eggplant, sliced
- 2 large tomatoes, sliced
- 1 large onion, sliced
- 2 garlic cloves, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together the sliced potatoes, eggplant, tomatoes, onion, garlic, olive oil, salt, pepper, thyme, and oregano.
3. Spread the vegetable mixture evenly in the bottom of a baking dish.
4. Place the fish fillets on top of the vegetables.
5. Sprinkle the breadcrumbs and Parmesan cheese over the fish.
6. Cover the baking dish with aluminum foil.
7. Bake for 30-35 minutes, or until the fish is cooked through and the vegetables are tender.
8. Remove the foil and bake for an additional 5-10 minutes, or until the breadcrumbs are golden brown.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-45 minutes
Temperature:
- 375°F (190°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 16g
- Carbohydrates: 30g
- Protein: 29g
Substitutions for ingredients:
- Any white fish fillets can be used.
- Sweet potatoes can be substituted for regular potatoes.
- Zucchini can be substituted for eggplant.
- Fresh herbs can be used instead of dried.
Variations:
- Add sliced bell peppers or mushrooms to the vegetable mixture.
- Use different types of cheese, such as feta or cheddar.
- Add a squeeze of lemon juice over the fish before baking.
Tips and tricks:
- Make sure the vegetables are sliced thinly and evenly for even cooking.
- Use a mandoline slicer to make slicing easier.
- If the breadcrumbs are not browning, broil the dish for a few minutes at the end of cooking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the baked fish tombet on a large platter with fresh herbs and lemon wedges.
Garnishes:
- Fresh parsley or basil
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Roasted vegetables
- Rice pilaf
- Garlic bread
Troubleshooting advice:
- If the vegetables are not tender, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F (63°C).
Food history:
- Tombet is a traditional vegetable dish from the island of Mallorca, Spain.
Flavor profiles:
- Savory, herby, and slightly tangy.
Serving suggestions:
- Serve hot as a main dish for dinner.
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Region: Maltese