Cod With Tomatoes

Preparation:

Preparation: Remove the skin from the cod, remove the bones, cut it into pieces, wash and dry it. Clean the peppers, cut them in half, remove the internal seeds and cut them into strips; also cut the potatoes into very thin slices. Brown the chopped onion in three tablespoons of oil, then add the peppers, salt and pepper them and let them infuse for 10 minutes. Peel the tomatoes for the sauce (to do this better, immerse them in boiling water for a few minutes); cut them in half, remove the seeds and chop them coarsely. Take an earthenware dish, grease it abundantly, make a bed of tomatoes on the bottom, place the potatoes on top, sprinkle with a handful of garlic and parsley, chopped together (half of what you have available), salt and pepper, cover with the peppers and their cooking juices and place the pieces of cod on these. Cut the two salad tomatoes into rounds, arrange them on the cod, covering it completely. Salt and pepper again, flavor with a pinch of oregano and the remaining chopped garlic and parsley, drizzle with a drizzle of oil and sprinkle with breadcrumbs. Put in the oven for 30 minutes on moderate heat.