Cajun Fish

By Elizabeth Yarnell
www.gloriousonepotmeals.com

Servings 2

Ingredients

1 potato: russet or sweet or 1/2 of each
1/4 onion, peeled and sliced thinly
10-15 green or string beans, washed & trimmed
1/2-3/4 lb. white fish (catfish, sole, cod, halibut...)
Creole or Cajun seasoning
3-5 whole garlic cloves, peeled
4 small Roma tomatoes, washed & quartered

I

nstructions

Preheat oven to 450 degrees. Spray inside of a 2-quart cast iron Dutch oven and lid with olive oil or canola oil spray.

Scrub potato well and cut out any bad spots or eyes. Cube potato into 1" cubes. Halve beans or leave whole, as desired.

Line base of pot with onions. Rinse fish and pat dry with paper towels. Lay the fish over the onions in the bottom of the pot. Sprinkle the top side liberally with Cajun seasoning mix according to taste, and then sprinkle with garlic. Make a layer of potatoes and then one of green beans, interspersing sprinkles of spices as desired. Tuck the tomatoes around the top.

Cover and bake for about 40 minutes, or until fish flakes easily and potatoes are fork-tender. You should smell the aroma wafting from the oven that tells you everything is done.

Tips
We love Tony Chachere's Famous Creole Seasoning, but any Cajun or Creole seasoning mix from the grocery will do, or mix together equal parts paprika, salt, and a dash of cayenne to make your own. Careful with the cayenne as a little goes a long way and you may find that this unique cooking method intensifies spices.

This cooking technique will accept any frozen elements without any change in cooking time or flavor. Feel free to substitute frozen green beans and frozen fish filets straight from the freezer.

Don’t feel like having fish? Just substitute the fish layer for chicken pieces, turkey tenderloin or pork tenderloin.

www.GloriousOnePotMeals.com to subscribe to her free newsletter. The Glorious One-Pot Meal cooking method is unique and holds US patent 6,846,504.

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