Recipe: Baked Fish and Chips with Garlic and Fennel

BAKED FISH AND CHIPS

4 large red potatoes (about 1 1/2 pounds), thinly sliced
1 bulb fennel (about 1 1/4 pounds), trimmed and thinly sliced
1 clove garlic, minced
2 tablespoons olive oil
3/4 teaspoon plus 1/8 teaspoon salt, divided use
1/2 teaspoon coarsely ground black pepper, divided use
1 1/4 pounds scrod, cut into 4 pieces
1 medium tomato, seeded and diced
Feathery fennel tops (for garnish)

Preheat oven to 425 degrees F.

In shallow 2 1/2-quart casserole, toss potatoes, fennel, garlic, olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper.

Bake, uncovered, 45 minutes or until vegetables are fork-tender and lightly browned, stirring once.

Sprinkle scrod with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Arrange scrod on top of potato mixture.

Bake 10 to 15 minutes or until scrod flakes easily when tested with a fork.

Sprinkle with diced tomato; garnish with fennel tops.

Makes 4 servings
Source: Good Housekeeping Best One-Dish Meals