BAKED FISH WITH ROASTED POTATOES, TOMATOES, AND SALMORIGLIO SAUCE Here's a one-dish main course that can be served directly from the dish in which it's baked. You can make the roasted-potato mixture and tomato topping up to hour ahead. Just cover them with foil and keep warm before finishing the dish. Most any firm white fish will work here - try orange roughly, mahimahi, or amberjack if sea bass isn't available. 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 (recipe follows) Preheat oven to 450°F.

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°F 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°F 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.

Serves 6.

SALMORIGLIO SAUCE

Salmoriglio (sahl-moh-REE-lyee-o) is a pungent Italian sauce of olive oil, lemon, garlic, and oregano. Pass it around the table for drizzling over the fish. Freshness is key for this vibrant sauce, so make it as close to serving time as possible.

2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon grated lemon rind
2 garlic cloves, minced
Dash of freshly ground black pepper

Combine all ingredients, stirring well with a whisk.

Makes 1/4 cup.

1 Serving - 1 fillet, about 1 cup potato mixture, and 2 teaspoons Salmoriglio Sauce: Calories: 379 (Cal. from fat: 26%), Fat: 10.9g (Saturated: 1.9g), Cholesterol: 70mg, Sodium: 892mg, Carbohydrate: 34.2g, Protein: 37.2g.

[Cooking Light, December 2000]