Baked Fish With Roasted Potatoes, Tomatoes, And Salmoriglio Sauce

• 6 cups peeled red potatoes, cut into 1/8-inch slices (about 2 pounds)
• 4 cups thinly sliced fennel bulb (about 2 small bulbs)
• 1 tablespoon olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 teaspoon fennel seeds
• 3 garlic cloves, minced
• 3/4 cup dry white wine
• 6 tablespoons chopped fresh flat-leaf parsley, divided
• 1 tablespoon grated orange rind
• 1 1/2 teaspoons dried oregano
• 1 (28-ounce) can whole tomatoes, drained and chopped
• 6 (6-ounce) sea bass fillets or other firm white fish fillets
• Lemon rind strips (optional)

1. Preheat oven to 450u0b0.
2. Combine the potatoes, sliced fennel, 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 13 x 9-inch baking dish; toss gently to coat. Bake at 450u0b0 for 30 minutes.
3. Heat 1 teaspoon oil in a medium nonstick skillet. Add fennel seeds and garlic; saute 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, wine, 4 tablespoons parsley, orange rind, oregano, and tomatoes; bring to a boil. Reduce heat; simmer 8 minutes.
4. Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange fillets over potato mixture; spread tomato mixture over fillets. Bake at 450u0b0 for 20 minutes or until the fish flakes easily when tested with a fork. Sprinkle with 2 tablespoons parsley; garnish with lemon rind strips, if desired. Serve with Salmoriglio Sauce.
5. (Totals include Salmoriglio Sauce)

peeled red potatoes, fennel bulb, olive oil, kosher salt, black pepper, fennel seeds, garlic, white wine, parsley, orange rind, oregano, tomatoes, bass, lemon rind strips

Taken from www.myrecipes.com/recipe/baked-fish-with-roasted-potatoes-tomatoes-salmoriglio-sauce (may not work)