1/2 c. coarse fresh bread crumbs, from 1 slice white bread
1 tbsp. each parsley flakes and grated Parmesan cheese
4 tbsp. olive or vegetable oil
1/2 tsp. paprika
3 sm. onion, sliced in thin rounds (1 1/2 c. or 8 oz.)
2 (16 oz. each) cans sliced white potatoes, drained
1/2 tsp. each salt and dried rosemary leaves, crumbled
1 (4 oz.) jar chopped pimentos, drained
1 lb. fresh or frozen cod fillet, cut in 4 pieces
Pepper to taste

Heat oven to 450 degrees. Mix bread crumbs, parsley, Parmesan cheese, 1 tablespoon oil and the paprika. Heat the remaining 3 tablespoons oil in an oven-proof skillet or range top-to-oven baking dish over medium heat. Add onions and cook 5 minutes, stirring once or twice. Push to one side of skillet.

Add potatoes in a single layer, then spread onions on top. Cook 3 minutes or until bottom of potatoes start to brown; stir in salt and rosemary. Cook 3 minutes longer or until potatoes are browned all over; stir in pimentos. Add fish to skillet; season with pepper. Sprinkle bread crumb mixture evenly over each piece. Place skillet in oven. Bake until fish is barely opaque in thickest part, 10-12 minutes for fresh; 13-15 minutes for frozen. Makes 4 servings.