Family Tested & Approved
whole fingerling potatoes, peeled
extra virgin olive oil
thinly sliced onions, about 2 large onions
eggs, hard boiled and thinly sliced
pitted kalamata olives, cut in half
fresh chopped chives
kosher salt and freshly ground black pepper, to taste
Place the potatoes in a large heavy saucepan.
Cover them with cold water by at least an inch, add a large pinch of salt, and bring to a boil.
Reduce the heat to medium and simmer for 12 to 15 minutes until the potatoes are fork-tender
Drain the potatoes in a colander and spread them out on a plate.
When they are cool enough to handle, slice the potatoes into 1/4 inch thick slices. Set aside.
Pour 2 tablespoons of the olive oil in a large skillet, add the onions and cook over low heat for 10 to 15 minutes, stirring occasionally, until they are tender, sweet, and translucent.
Resist the temptation to turn the heat to high, otherwise the onions will brown. The slower you cook the onions, the sweeter they get.
Transfer to a large bowl
Preheat the oven to 350˚F and lightly coat a large shallow baking dish (glass or porcelain) with cooking spray.
Add the sliced potatoes to the onions and toss.
Season potatoes with salt and pepper and spread them onto the prepared baking dish.
Arrange the egg slices and olives on top. Drizzle over another 2 tablespoons of the olive oil.
Season the cod with salt and pepper and place it on top of the potato, onion, egg and olive mixture.
Drizzle 1 tablespoon of olive oil on top of the fish and bake it in the oven for about 12 to 15 minutes until the flesh turns from translucent to opaque white.
Remove the baking dish from the oven and garnish with the fresh chives.
Spoon the cod onto warm plates and serve hot.