Fish Baked With Potatoes, Onions, And Wine

Recipe Ingredients

1 lb	454g / 16oz	Potatoes - cut into 1/8" slices
1		Onion - slivered
1/4 cup	59ml	Olive oil
		Kosher or sea salt - as needed
		Freshly-ground black pepper - as needed
1/4 lb	113g / 4oz	Tomato - in very thin wedges
2 lbs	908g / 32oz	Turbot steaks, 1 inch thick
		(or other firm-flesh fish like halibut)
1 1/2 teaspoons	7.5ml	Fresh thyme leaves
		(or 1/4 teaspoon dried thyme)
1 1/2 teaspoons	7.5ml	Minced fresh rosemary
		(or 1/4 teaspoon dried rosemary)
1 1/2 teaspoons	7.5ml	Minced fresh marjoram
		(or 1/4 teaspoon dried marjoram)
2 tablespoons	30ml	Minced fresh parsley
		Freshly-squeezed lemon juice
1/2 cup	118ml	Dry white wine
1 tablespoon	15ml	Dried bread crumbs

Recipe Instructions

Arrange the potatoes and onion in layers in a greased baking pan, sprinkling each layer with oil (a total of 3 tablespoons), salt, and pepper (choose a pan in which you will have about 3 layers). Scatter the tomato wedges over the potatoes, cover tightly with foil, and bake in a 350 degree oven about 45 minutes, or until the potatoes are almost tender. Meanwhile, sprinkle the fish steaks on both sides with salt and let sit.

Place the fish over the potatoes, brush the fish with about 1 tablespoon oil, then sprinkle the fish and potatoes with thyme, rosemary, marjoram, parsley, and lemon juice. Pour on the wine. Dust the fish with bread crumbs and cook until the fish is just done, about 15 minutes, basting several times.

This recipe yields 4 servings.

Source:
ADELICIOSO! THE REGIONAL COOKING OF SPAIN by Penelope Casas (c) 1996 - Alfred A. Knopf, New York, NY - 458 pages - $30.00 - As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest

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