Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        scrod fillets
   1      cup           fine-grade olive oil
                        grated rind of 1 lemon
   2      large         lemons -- juice of
     1/2  cup           parsley -- chopped
   1      clove         garlic -- peeled and minced
   1      teaspoon      dried basil or
   2      tablespoons   fresh basil
   1      teaspoon      salt
     1/8  teaspoon      freshly ground black pepper
   1      large         onion -- peeled and minced
   1 1/2  pounds        red potatoes -- thinly sliced
     3/4  cup           parmesan cheese -- freshly grated
                        chopped basil or parsley -- (optional garnish)

Preparation:

1. Place fillets in shallow dish that can be used to marinate, saute, bake and serve. 2. Combine olive oil, lemon rind, lemon juice, parsley, garlic, basil, salt and pepper; mix well. 3. Marinate fish in olive oil-herb mixture 1 hour at room temperature, turning fillets once. 4. Remove fish from marinade; set aside. 5. Cook onion and potatoes in same dish over medium-high heat 20 minutes, or until potatoes are tender. 6. Sprinkle 1/2 cup cheese on top of potatoes; place fillets on top of potatoes; sprinkle remaining cheese on top of fillets. 7. Bake, uncovered, in preheated 400 F. oven, allowing 10 minutes per inch of fish thickness. 8. Sprinkle on garnish of freshly chopped basil or parsley, if desired; serve at once.