Sole Oreganata

• 6 cloves garlic, crushed
• 1/2 cup extra-virgin olive oil
• 2 large Idaho potatoes (about 1 1/4 pounds)
• Salt
• 1 cup fine, dry bread crumbs
• 2 tablespoons chopped fresh Italian parsley
• 1 teaspoon dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled
• 1 teaspoon grated lemon zest
• Freshly ground black pepper
• 1 small Vidalia or other sweet onion, sliced very thin
• 2 large tomatoes, cored and cut into 6 slices each
• 6 large sole fillets (about 2 1/2 pounds total)
• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh Italian parsley
• Salt
• Freshly ground black pepper

1. Let the garlic and olive oil steep at room temperature 30 minutes to 2 hours.
2. Meanwhile, cook the unpeeled potatoes in enough boiling salted water to cover them by three fingers until tender but not mushy when poked with a paring knife, about 35 minutes.
3. Drain and let stand until cool enough to handle.
4. Peel the potatoes and cut them into twelve slices each.
5. Toss the bread crumbs, 2 tablespoons parsley, the oregano, lemon zest, and 1 1/2 tablespoons of the infused oil together in a small bowl until the crumbs are evenly moistened.
6. Taste and add salt and pepper as necessary.
7. Preheat the oven to 425 F. Brush a baking sheet large enough to hold all the sole fillets with some of the infused oil.
8. (If you dont have a sheet large enough to hold all the fillets, use two smaller sheets.)
9. Arrange one-sixth of the onion slices over the baking sheet in a shape roughly the same as one of the sole fillets.
10. Top the onions with potato slices and tomato slices as follows: start with two potato slices, arrange a tomato slice overlapping those, then two potato slices overlapping the tomato, and finishing with a tomato slice.
11. Repeat with the remaining onion, potato, and tomato slices.
12. Season the vegetables generously with salt and pepper, drizzle them with half the remaining infused oil, and sprinkle them lightly with the seasoned bread crumbs.
13. Season the fillets with salt and pepper and set one over each bed of vegetables.
14. Brush the fillets lightly with infused oil, and top with the remaining seasoned bread crumbs, dividing them evenly over each fillet.
15. Drizzle with the remaining oil.
16. Bake until the onions are well browned, the sole is cooked through, and the bread-crumb topping is golden brown, about 25 minutes.
17. Whisk 1/4 cup olive oil, the lemon juice, and parsley together in a small bowl until well blended.
18. Season with salt and pepper to taste.
19. Slide a long metal spatula under each set of vegetables and carefully slide a portion onto a hot plate.
20. Drizzle some sauce around and serve immediately.
21. Arrange 2 1/2 pounds of large, plump sea scallops over the prepared pan, leaving some space between them so they cook evenly.
22. Top with an even layer of the seasoned bread crumbs and drizzle them with infused oil.
23. Bake until the scallops are barely opaque at the center and the bread crumbs are well browned, 10 to 15 minutes depending on the size of the scallops.
24. Serve hot.

garlic, extravirgin olive oil, potatoes, salt, bread crumbs, fresh italian parsley, oregano, lemon zest, freshly ground black pepper, vidalia, tomatoes, extravirgin olive oil, lemon juice, fresh italian parsley, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/sole-oreganata-375197 (may not work)