Cuban Cod

1 large potato, finely sliced
corn oil for drizzling and frying
1 onion, chopped
1 clove garlic, chopped
1 tsp tomato paste
1 cup fish or vegetable stock
pinch saffron threads
2 dried hot chilies
2 lbs. fresh cod fillet, halved
salt and cayenne pepper

Preheat oven to 425 F. Place potato slices in a baking dish and drizzle
with oil. Bake in oven for 10 minutes. Meanwhile, fry onion and garlic in
a skillet with a little oil, add tomato paste, stock, saffron, chilies and
bring to a boil. Season to taste and set aside. Place cod fillet on
partially cooked potato slices. Pour the sauce over and bake for a further
10 minutes until the fish is tender. Serve with wedges of lemon.
Serves 4.

Calories 270, Fat 1.5 g, Carbs 19 g, Fiber 2 g. Points 5.

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