Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         potatoes -- cut into 1/8"
                        -- slices
   1      medium        onion -- slivered
     1/4  cup           olive oil
                        kosher or sea salt -- as needed
                        freshly-ground black pepper -- as needed
     1/4  pound         tomato -- in very thin wedges
   2      pounds        turbot steaks -- 1 inch thick
                        (or other firm-flesh fish like halibut)
   1 1/2  teaspoons     fresh thyme leaves
                        (or 1/4 teaspoon dried thyme)
   1 1/2  teaspoons     minced fresh rosemary
                        (or 1/4 teaspoon dried rosemary)
   1 1/2  teaspoons     minced fresh marjoram
                        (or 1/4 teaspoon dried marjoram)
   2      tablespoons   minced fresh parsley
                        freshly-squeezed lemon juice
     1/2  cup           dry white wine
   1      tablespoon    dried bread crumbs

Preparation:

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 350F 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. Comments: Fish (whatever is freshest that day) baked over a bed of thin-sliced potatoes is one of the preferred ways to prepare fish in Catalunya. This version from Els Pescadors, a fine seafood restaurant commanding wonderful views of the sea and of the small port of L'Escala, is quite exceptional