Sausage and Fish One-Pot – Rachael Ray

Ingredients

• 1 tablespoon extra virgin olive oil (EVOO), plus some for liberal drizzling to garnish
• 1/2 pound bulk Italian hot sausage
• 2 large cloves garlic
• 1 medium onion
• 1 1/2 pounds baby red or Yukon gold potatoes, thinly sliced
• Salt and freshly ground black pepper
• 1/2 cup dry vermouth or dry white wine
• 1 pint cherry tomatoes, halved
• 4 haddock or cod fillets
• A handful of flat-leaf parsley, chopped
• 1/2 lemon
• Crusty bread, to pass at table