Marinated Cod Fillets W/Potato Scales

• 30 ounces cod fish fillets (6 5-oz & relatively thin fillets)
• 12 baby new potatoes (washed & left unpeeled)
• 14 cup olive oil
• 2 garlic cloves (crushed)
• 1 teaspoon cracked black pepper
• 2 tablespoons lemon juice
• 2 teaspoons fresh dill (chopped)

1. Combine all marinade ingredients in a bowl, mix well & set aside.
2. Remove any skin from fish fillets.
3. Place fillets in a shallow dish & pour the marinade over them.
4. Cover & refrigerate at least 4-6 hrs or overnight.
5. When ready to assemble dish, preheat oven to 400F.
6. Drain marinade from fish fillets & reserve.
7. Pat top side of fish fillets dry w/paper towels & place them in 9x13 in baking dish sprayed w/PAM.
8. Using the slicing blade of a food processor, a mandoline or a very sharp knife ... slice the potatoes into uniformly thin slices no thicker than 1/8-inch.
9. Overlap potato slices on the surface of the fish fillets & drizzle reserved marinade over the "potato scales".
10. Bake fish fillets (uncovered) for 20-25 minutes or till tender (If the potatoes & fish appear to be done & you want a crisper texture or browner color, put the fillets under your broiler for a cpl of minutes).
11. NOTES: 1) The thickness of the fillets & potato slices + the tendency of oven temps to vary can cause cooking times to vary as well -- 2) Although written for the use of cod, IMO other white fish varieties will also work well (sole, flounder, snapper, haddock, etc) -- 3) Patting the tops of the fillets dry is very important as it prevents the potato slices from slipping out of position once cooking begins.

cod fish, baby new potatoes, olive oil, garlic, cracked black pepper, lemon juice, fresh dill

Taken from www.food.com/recipe/marinated-cod-fillets-w-potato-scales-235183 (may not work)