BAKED FISH WITH ROASTED POTATOES, TOMATOES, AND SALMORIGLIO

BAKED FISH WITH ROASTED POTATOES, TOMATOES, AND SALMORIGLIO image

Yield 6 servings

Number Of Ingredients 23

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6 cups peeled red potatoes, cut into 1/8 inch slices (about 2 pounds)
4 cups fennel bulb, thinly sliced (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 orange rind, grated
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
For the Salmoriglio Sauce:
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon grated lemon rind
2 garlic cloves, minced
Dash of freshly ground black pepper

Steps:

RECIPE METHOD Preheat oven to 450 degrees F. 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 degrees F. for 30 minutes. 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. 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 degrees F. 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. FOR THE SALMORIGLIO SAUCE: Salmoriglio (sahl-moh-REE-lyee-o) is a pungent Italian sauce of olive oil, lemon, garlic, and oregano. Pass it around the table for drizzling over the fish. Freshness is key for this vibrant sauce, so make it as close to serving time as possible. Combine all ingredients, stirring well with a whisk. Yield: 1/4 cup (serving size: 2 teaspoons) 6 servings (serving size: 1 fillet, about 1 cup potato mixture, and 2 teaspoons salmoriglio sauce) Facts per Serving Calories: 379 Fat: 11g Carbohydrates: 34g Cholesterol: 70mg Sodium: 892mg Protein: 37g Fiber: 4g % Cal. from Fat: 26% % Cal. from Carbs: 36%