- 1/4 cup olive oil
- 1 1/2 pounds new potatoes (about 15), cut into 3/4-inch pieces
- 1 small onion, thinly sliced
- 2 poblano peppers, thinly sliced
- kosher salt and black pepper
- 1 cup reduced-sodium chicken broth
- 1 pint grape tomatoes
- 1 tablespoon fresh oregano leaves, plus more for serving
- 4 6-ounce pieces skinless cod, tilapia, or striped bass fillet
- Heat the oil in a large skillet over medium-high heat. Add the potatoes, onion, 1 of the poblanos, and ½ teaspoon salt. Cover and cook, stirring often, until the potatoes begin to soften, 12 to 14 minutes (reduce heat to medium if the skillet becomes too brown).
- Add the broth, tomatoes, oregano, and the remaining poblano to the skillet and cook for 1 minute, scraping up the brown bits on the bottom of the pan. Season the fish with ¼ teaspoon each salt and black pepper and place on top of the vegetables. Cover and simmer until the potatoes are tender and the fish is opaque throughout, 8 to 12 minutes more. Sprinkle with additional oregano.