Fish Baked With Potatoes, Onions, And Wine

Course : Fish
Serves: 4
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1 pound potatoes -- cut into 1/8 inch slices
1 medium onion -- slivered
1/4 cup olive oil
1 teaspoon kosher or sea salt -- as needed
1 teaspoon 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
1 medium freshly-squeezed lemon juice
1/2 cup dry white wine
1 tablespoon dried bread crumbs

Preparation / Directions:

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

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