2 pounds yukon gold potatoes, peeled and thinly sliced
1 can (28 oz.) tomatoes with basil, drained
3 cloves garlic, minced
2 tablespoons capers
2 tablespoons EVOO
2 teaspoons chopped fresh thyme
Salt and pepper
1/4 cup seasoned breadcrumbs
1/4 cup grated parmesan cheese
18 frozen fish sticks
Preheat the oven to 400 degrees . Grease an 8-inch square baking dish. In a pot of boiling, salted water, cook the potatoes until partially cooked, about 5 minutes; drain.
Meanwhile, in a large bowl, break up the tomatoes with a spoon. Stir in the garlic, capers, 1 tbsp. EVOO and the thyme; season with salt and pepper.
In a small bowl, combine the breadcrumbs, parmesan and remaining 1 tbsp. EVOO. Arrange half of the potatoes in the bottom of the baking dish; season with pepper. Top with half of the tomato mixture and half of the fish sticks. Repeat the layering. Top with the breadcrumb mixture. Cover with foil and bake for 10 minutes. Remove the foil and bake until golden, about 20 minutes.