Baked Fish with Roasted Potatoes, Tomatoes, and Salmoriglio Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Here's a one-dish main course that can be served directly from the dish in which it's baked. You can make the roasted-potato mixture and tomato topping up to an hour ahead. Just cover them with foil and keep warm before finishing the dish. Most any firm white fish will work here - try orange roughy, mahimahi, or amberjack if sea bass isn't avalaible. Ingredients:
6 cups peeled red potatoes, cut into 1/8-inch slices (about 2 pounds) |
4 cups thinly sliced fennel bulb (about 2 small bulbs) |
1 tablespoon olive oil, divided |
3/4 teaspoon kosher salt, divided |
1/2 teaspoon black pepper, divided |
1 teaspoon fennel seeds |
3 garlic cloves, minced |
3/4 cup dry white wine |
6 tablespoons chopped fresh flat-leaf parsley, divided |
1 tablespoon grated orange rind |
1 1/2 teaspoons dried oregano |
1 (28-ounce) can whole tomatoes, drained and chopped |
6 (6-ounce) sea bass fillets or other firm white fish fillets |
lemon rind strips (optional) |
salmoriglio sauce |
Directions:
1. Preheat oven to 450°.
2. Combine the potatoes, sliced fennel, 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 13 x 9-inch baking dish; toss gently to coat. Bake at 450° for 30 minutes.
3. Heat 1 teaspoon oil in a medium nonstick skillet. Add fennel seeds and garlic; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, wine, 4 tablespoons parsley, orange rind, oregano, and tomatoes; bring to a boil. Reduce heat; simmer 8 minutes.
4. Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange fillets over potato mixture; spread tomato mixture over fillets. Bake at 450° for 20 minutes or until the fish flakes easily when tested with a fork. Sprinkle with 2 tablespoons parsley; garnish with lemon rind strips, if desired. Serve with Salmoriglio Sauce.
5. (Totals include Salmoriglio Sauce)
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