Mediterranean Fish Plaki and Colocasia Mash

• 6-8 pieces of cod (or other fish of your choice), cleaned
• 2 kg ripe tomatoes
• 2 minced garlic cloves
• 1 cup chopped parsley
• Salt
• Pepper
• 2 tablespoons olive oil
• 1 dry onion, thinly sliced
• 1 green bell pepper, cut into strips

Colocasia Mash

• ½ kg colocasia
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• A little crushed coriander
• Salt
• Pepper

1. Wash, peel, and chop the tomatoes into a pot. Add salt, pepper, the sliced onion, green bell pepper, and garlic. Simmer until most of the liquid has evaporated.
2. Just before removing the pot from the heat, add the parsley. Transfer the sauce to a baking dish and arrange the fish slices on top, lightly salted and sprinkled with black pepper.
3. Spread a little of the tomato sauce on top of each fish slice, seasoned with salt and pepper.
4. Drizzle with olive oil, place the baking dish in a preheated oven, and bake at 200°C for 1 hour.
5. Variation: You can add chopped fresh mushrooms to the sauce for a richer flavor.

For the Colocasia Mash:

6. Peel the colocasia and wipe it with a damp cloth. Cut it into cubes. Place it in a pot and add cold tap water.
7. Boil until the colocasia softens, then drain it. Place it in a bowl and mash it with an immersion blender or a potato masher.
8. Add all the remaining ingredients for the mash, mix, and serve with the cod plaki.