Baked Perch And Potato Genovese

• 1 1/2 lb. potatoes, peeled and sliced
• 5 Tbsp. olive oil
• 1 Tbsp. chopped fresh parsley
• salt and pepper
• 1 lb. firm white fish fillets such as perch
• 1 Tbsp. minced garlic

1. Preheat oven to 450u0b0.
2. Rinse sliced potatoes in cold water. Pat dry.
3. Combine potatoes, 3 tablespoons oil, 1/2 tablespoon garlic and 2 tablespoons parsley in bowl.
4. Toss to coat.
5. Season with salt and pepper.
6. Arrange potatoes in even layer in a 9 x 13-inch glass baking dish.
7. Bake until tender, 35 minutes. Arrange fish over potatoes.
8. Combine remaining 2 tablespoons oil, 1/2 tablespoon garlic and 2 tablespoons parsley in bowl.
9. Pour over fish.
10. Season with salt and pepper.
11. Bake until fish is cooked through, basting with juices occasionally, about 10 minutes.

potatoes, olive oil, parsley, salt, firm white fish, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1013486 (may not work)