Saffron Baked Fish (Pescado Al Horno De Digna Prieto)

• 1 1/2 to 2 pounds of fish fillets, such as striped bass, turbot or grouper, skin on
• Kosher or sea salt
• 1/2 cup freshly squeezed lemon juice
• 4 tablespoons of olive oil
• 1 pound of baking potatoes peeled and cut into 1/8-inch slices
• 2 cups very finely chopped onions, preferably Vidalia or other sweet onion
• Scant 1/4 teaspoon crumbled thread saffron
• 1/2 teaspoon sweet paprika, preferably Spanish smoked pimenton paprika
• 2 tablespoons minced parsley

1. Sprinkle the fish fillets with salt and arrange in a flat bottomed bowl or pie plate. Pour on the lemon juice and let sit.
2. In a shallow overproof casserole, heat 3 tablespoons of the oil, add the potatoes in layers, and sprinkle each layer with salt. Turn the potatoes to coat with the oil and saute over medium heat for 2 minutes.
3. Stir in the onions, 1/8 teaspoon of the saffron, and 1/4 teaspoon of the paprika and saute for 2 minutes more. Cover and cook over medium-low heat until the potatoes are almost tender, 15 to 20 minutes, lifting and turng the potatoes occasionally.
4. Preheat the over to 375 degrees.
5. Drain the fish and arrnge over the potatoes. Drizzle the remaining 2 tablespoons of oil over the fish and sprinkle with salt and the remaining 1/8 teaspoon saffron and 1/4 teaspoon paprika. Bake for about 15 minutes, until the fish is just cooked through.
6. You can bring the casserole to the table, or transfer the fish to dinner plates and arrange the potoes around and over the fish. Sprinkle with the parsley and serve.

fish, kosher, freshly squeezed lemon juice, olive oil, baking potatoes, onions, thread saffron, sweet paprika, parsley

Taken from www.epicurious.com/recipes/member/views/saffron-baked-fish-pescado-al-horno-de-digna-prieto-50038993 (may not work)