Recipe: Baked Sea Bass with Potatoes

Baked Sea Bass with Potatoes
Source: Catalan Cooking by Colman Andrews
Servings: 4

Colman Andrews typifies this dish as "simply one of the two or three best ways of cooking fish I know. olive oil
1/2 lb potatoes, peeled and very thinly sliced, blanched for 3-4 minutes & patted dry
1 1/2 lbs sea bass, halibut, swordfish or tuna (1 1/2 to 2 lbs) cut into 4 steaks 1 1/2 inch thick
2 tomatoes halved
4 cloves garlic minced
2 sprigs parsley minced
2 scallions, white part only minced
1 sprig fresh rosemary minced
1 spring fresh thyme (or 1/4 tsp dried)
lemon juice
salt and pepper

Preheat the oven to 400 degrees. Coat the bottom of a casserole or baking dish with oil, then layer it with potato slices, overlapping them to cover the bottom completely. Arrange the fish on top of the potatoes, and arrange the tomato halves, cut side up, alongside the fish. Brush the tops of the fish and tomatoes plus any exposed potato slices, lightly with oil. Mix the garlic, parsley, green onions, rosemary, and thyme together well, then sprinkle over the fish. Lightly drizzle lemon juice over the garlic mixture, then salt and pepper to taste. Bake for 25 to 30 minutes, or until the fish and potatoes are done.