Black Sea Bass With Tapenade

• 20 large cloves garlic
• Salt and freshly ground white pepper to taste
• 1/2 cup top-quality extra-virgin olive oil
• 1 pound potatoes, preferably fingerling, Ruby Crescent or Yellow Finn
• 1 medium Spanish onion, peeled and cut into 1/8-inch-thick slices
• 1 small bunch rosemary
• 1 small bunch thyme
• 4 6-ounce black sea bass fillets (or a 4- to 6-pound whole fish)
• 1 lemon, thinly sliced
• 2 tomatoes, peeled, seeded and chopped
• 1 1/2 cups dry white wine
• 2 cups fish stock or clam juice
• 4 2-inch slices baguette
• 1/4 cup parsley, coarsely chopped
• Tapenade (see recipe)

1. Preheat oven to 325 degrees.
2. Place the garlic in a medium casserole with a lid.
3. Season with salt and pepper.
4. Drizzle with 1 tablespoon of the olive oil.
5. Cover and roast for 45 minutes to 1 hour, until soft.
6. Set aside.
7. Peel the potatoes, and slice into 1/8-inch-thick rounds.
8. Heat 3 tablespoons of the olive oil in a large casserole or saute pan with a lid.
9. Add the potatoes, and season with salt and pepper.
10. Cook, uncovered, over low heat for 10 minutes, stirring occasionally.
11. Add the onions, cover, and cook for 5 minutes.
12. Once the garlic is done, raise the oven temperature to 450 degrees.
13. Remove the potato-onion mixture from the heat, and pour in the remaining 1/4 cup olive oil.
14. Add rosemary and thyme sprigs, and cover with the fish fillets.
15. Season with salt and pepper, and scatter the roasted garlic, lemon slices and tomatoes over the fish.
16. Place the uncovered casserole over high heat.
17. When the potatoes begin to sizzle, add the wine.
18. Reduce the heat, and simmer for 2 minutes.
19. Pour in the fish stock, and cover.
20. Bring to a boil.
21. Then place the casserole in the hot oven, and roast until fish is done, about 8 minutes.
22. Meanwhile, toast the slices of baguette and rub them with olive oil.
23. Use one or two large spatulas to transfer the fish and vegetables to a serving platter, discarding the rosemary and thyme.
24. Pour sauce over the fish, and sprinkle with parsley.
25. Serve garnished with croutons topped with tapenade.

garlic, salt, olive oil, potatoes, spanish onion, rosemary, thyme, black sea bass, lemon, tomatoes, white wine, fish stock, baguette, parsley, tapenade

Taken from cooking.nytimes.com/recipes/9090 (may not work)