Baked Fish with Roasted Potatoes, Tomatoes, and Salmoriglio Sauce

By á-172

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

Preparation

Step 1

Preheat oven to 450°.

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.

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° 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.

(Totals include Salmoriglio Sauce)