Sunday, December 17, 2006

Baked Sea Bass with Potatoes

olive oil
1/2 lb potatoes, peeled and very thinly sliced, blanched and patted dry
1 1/2 lbs sea bass, halibut, swordfish or tuna cut into 4 steaks 1 1/2" 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.

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