BAKED FISH GALICIAN STYLE

1/2 cup plus 4 teaspoons FILIPPO BERIO® Olive Oil, divided use
1 large onion, chopped
2 tablespoons minced fresh parsley, divided use
2 cloves garlic, crushed
2 teaspoons paprika
1 1/2 pounds new potatoes, peeled and cut into 1/8-inch-thick slices
1 tablespoon all-purpose flour
3 small bay leaves
1/2 teaspoon dried thyme leaves
Dash ground cloves
4 orange roughy or scrod fillets, 1 inch thick (about 2 pounds)
Salt and freshly ground black pepper
Lemon wedges (optional, to serve)

Preheat oven to 350 degrees F.

In large skillet, heat 1/2 cup olive oil over medium heat until hot. Add onion; cook and stir 5 to 7 minutes or until softened.

Stir in 1 tablespoon parsley, garlic, and paprika. Add potatoes; stir until lightly coated with mixture. Sprinkle with flour. Add enough water to cover potatoes; stir gently to blend. Add bay leaves, thyme and cloves. Bring to a boil. Cover; reduce heat to low and simmer 20 to 25 minutes or until potatoes are just tender. (Do not overcook potatoes.)

Spoon potato mixture into 1 large or 2 small casseroles. Place fish fillets on top of potato mixture. Drizzle 1 teaspoon of remaining olive oil over each fillet. Spoon sauce from bottom of casserole over each fillet.

Bake 15 to 20 minutes or until fish flakes easily when tested with fork.

TO SERVE:
Sprinkle fillets with remaining 1 tablespoon parsley. Season to taste with salt and pepper. Remove bay leaves before serving. Serve with lemon wedges, if desired.

Servings: 4
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