Caribbean Fisherman's Pie with Idaho® Potatoes Crust


  • 3 large Idaho® potatoes, peeled
  • 3 tablespoons butter
  • ½ cup milk
  • 1 tablespoon olive oil
  • 1 medium yellow onion, thinly sliced
  • 1 cup bell pepper, diced
  • 2 cups tomatoes, diced
  • 1 tablespoon garlic, minced
  • ½ teaspoon oregano, ground
  • ½ tablespoon tomato paste
  • 2 teaspoons all-purpose flour
  • 2 pounds boneless cod filets
  • salt and pepper to taste


  1. Boil potatoes in salted water until tender.
  2. Mash them in butter, and milk.
  3. Use an electric mixer to blend mash potatoes until silky and smooth.
  4. Season mash potatoes with salt and pepper to taste.
  5. Leave mashed potatoes aside.
  6. Heat olive oil in a large skillet, over medium high heat, and cook onions, and peppers until translucent.
  7. Add garlic, diced tomatoes, and tomato paste. Keep cooking until tomatoes release its natural juices.
  8. Season with oregano and add salt and pepper to taste.
  9. Once tomatoes have cooked down and release its natural juices, about 15-20 minutes, sprinkle flour and stir for about a minute to thicken the sauce.
  10. Turn heat off and keep tomato mixture to the side.
  11. Preheat oven to 375 degrees F.
  12. Season code filets with salt and pepper to taste.
  13. Place cod fillets in the bottom of a casserole dish big enough to hold a single layer of the fish.
  14. Pour tomato mixture over the fish layer and spread it evenly.
  15. Top with mash potato, as the final layer, and spread it evenly.
  16. Place dish in the oven over a baking sheet to catch any spills.
  17. Bake for 40 minutes.
  18. Let stand for 15 minutes before serving.
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Yield: 6

Melissa Bailey
Food Blogger
Hungry Food Love

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