In a large non-stick ovenproof skillet, brown the potatoes and onion in the oil and butter for 15 to 20 minutes or until tender and golden brown. Season with salt and pepper. Add oil, if needed. Stir in the tomatoes, olives and garlic. Adjust the seasoning. Set aside.
Lightly oil the fish, season with salt and pepper and place on the potato mixture. Bake for 6 to 8 minutes, depending on the thickness of the fish, or until cooked.
When ready to serve, drizzle with the yogurt sauce. Sprinkle with the chives.
RICARDO The Rock 12" Frypan
61.99 $
This forged aluminum frying pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.
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