Recipe#10945

Title: Baked Sea Bass

From: teresa@lamg.com (Teresa Brucker) 
 Newsgroups: rec.food.recipes 
 Subject: Baked Sea Bass with Potatoes 
 Date: 7 Oct 1996 21:59:49 -0600 
 Message-ID: <3479306238.27706532@lamg.com> 

Notes: Colman Andrews typifies this dish as "simply one of the two or three
 best ways of cooking fish I know. 
 Recipe By: Catalan Cooking:  Colman Andrews
 Serving Size: 4
   olive oil 
 1/2 lb potatoes, peeled and very thinly sliced 
   blanched for 3-4 minutes & patted dry 
 1 1/2 lbs sea bass, halibut, swordfish or tuna (1 1/2 to 2 lbs)
   cut into 4 steaks 1 1/2 inch 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.