TORTINO DI PESCE E PATATE

"Cake" with fish and potatoes
Second course - vegetarian

3 medium potatoes
4 white fish fillets (cod, sole, tilapia...)
2 tbsp white wine
2 cloves garlic
1 bunch of parsley (only the leaves)
1 1/2 tbsp capers (packed in salt)
2 anchovy fillets
2 tbsp bread crumbs
2 tbsp Grated parmesan
Olive oil


Prepare a green sauce: rinse the capers and roughly chop the garlic.
Arrange them together with anchovy fillets and parsely in a bowl and start blending them (with an immersion blender) with a couple of tbsp of wine. Add the olive oil in a slow stream, blending until you obtain a smooth "pesto".
Pre-cook whole potatoes boiling them for about 3/4 of the time; drain, peel and slice into 1/4"-thick slices.
Pre-heat oven at 370°.
Grease an oven-proof pan (about 9-10") with oil and breadcrumbs and line the bottom with potatoes, spread with green sauce ans a little salt, fish, sauce and salt, continue until you finish the ingredients topping with potatoes (usually I make 2 lines of fish and 3 of potatoes).
Sprinkle with bread crumbs and parmesan mixed together.
Cover with foil and cook for 20 minutes, uncover and cook for 10 more minutes or until a golden crust forms.
Serve immediately, accompanied with the remaining sauce and a green salad.
Serves 2 to 4 people, depending on what else is in the menu.