Hake, Maia Style

• 1 1/2 pounds potatoes, well scrubbed
• 1 cup sunflower seed oil
• 1 cup fruity olive oil
• 1 1/2 pounds hake, large whiting or scrod fillets
• Juice of 1 lemon
• Salt and pepper
• 4 egg yolks
• 1 small onion, finely chopped, optional

1. Boil the potatoes until just tender, then peel and cut them into dice.
2. Fry them in about 2 tablespoons each sunflower and olive oils until golden but not crisp.
3. Drain them on absorbent paper.
4. Lightly oil a large baking dish and arrange the fillets in it, leaving room between them.
5. Sprinkle with half the lemon juice and season with salt and pepper.
6. Arrange the potatoes around and between the pieces of fish.
7. Preheat the oven to 350 degrees.
8. Make the mayonnaise by beating the egg yolks with the remaining lemon juice and salt and pepper, then slowly dribbling in the remaining oils, combined, and continuing to beat until the mixture is smooth, thick and yellow.
9. This step can be done in a food processor.
10. Spoon the mayonnaise mainly over the fish in an even layer, but also a little on the potatoes.
11. Sprinkle the potatoes, if you like, with onion.
12. Bake for about 20 minutes.
13. The fish should be just cooked and the mayonnaise set but spongy looking and lightly browned.

potatoes, sunflower seed oil, olive oil, hake, lemon, salt, egg yolks, onion

Taken from cooking.nytimes.com/recipes/9873 (may not work)