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"I&amp;#039;ve made this recipe before and we enjoyed it so much that I&amp;#039;ve added it to my repertoire. You cook onions and potatoes on top of the stove, then layer quick-cooking fish fillets on top and roast in the oven to finish everything off. There&amp;#039;s so little active time that I spent the rest of my dinner-prep time cutting up vegetables for a minestrone for lunch the next day.   I started by thin-slicing thin-skinned white potatoes and 1/2 an onion. I cooked them in oil for about 10 or 15 minutes, until the potatoes were nearly cooked through. Then I mixed in a drained 8-ounce jar of chopped piemientos (the recipe called for 4 ounces, but I wanted to add more) and 1/2 teaspoon each salt and rosemary. Layer about a pound of cod fillets on top and top them with a mixture of panko, grated Parmesan, salt and pepper. Then bake in a 450-degree oven for 12 minutes.  The combination of cod and potatoes has a lot of potential:  Baked Cod and Potatoes Quick French Fish and Potato Stew Cod Veracruz-Style \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a44850/cod-potatoes-3717/>