BAKED FISH WITH ROASTED POTATOES, TOMATOES, AND SALMORIGLIO SAUCE

BAKED FISH WITH ROASTED POTATOES, TOMATOES, AND SALMORIGLIO SAUCE image

Yield 6 servings

Number Of Ingredients 22

Baked Fish
6 cups red potatoes, peeled and cut into 1/8 in. slices
2 fennel bulbs, thinly sliced
1 T olive oil
3/4 tsp. salt
1/2 tsp black pepper
1 tsp. fennel seeds
3 cloves garlic, minced
3/4 cup dry white wine
6 T flat-leaf parsley, chopped
1 T orange rind, grated
1 1/2 tsp. dried oregano
28 oz. canned whole tomatoes, drained and chopped
6 6 oz. sea bass fillets or other firm white fish filets
Salmoriglio Sauce
2 T fresh lemon juice
2 T olive oil
1 1/2 tsp. chopped fresh, or 1/2 tsp. dried oregano
1 tsp. salt
1 tsp. lemon rind, grated
2 cloves garlic, minced
black pepper, to taste

Steps:

1. Preheat oven to 450. Combine potatoes, fennel, 2 tsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a 9 x 13 dish; toss gently to coat. Bake at 450 for 30 min. 2. Make the salmoriglio sauce. Combine all salmoriglio ingredients together and stir well with a whisk. 3. Heat 1 tsp. oil in skillet and add fennel seeds and garlic; saute for 1 min. Add 1/4 tsp. salt, 1/8 tsp. pepper, wine, 4 T parsley, orange rind, oregano, and tomatoes; bring to boil. Reduce heat and simmer for 8 min. 4. Sprinkle fillets with salt and pepper. Arrange filets over potato mixture, then spread tomato sauce over fillets. Bake at 450 for 20 min. or until fish flakes easily. 5. Sprinkle with 2 T parsley and serve with salmoriglio sauce.