Branzini With Potatoes

• 4 whole branzini (Mediterranean sea bass), each about 1 pound
• 8 five-ounce potatoes
• 4 teaspoons each chopped fresh parsley, chives, marjoram and garlic
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice

1. Preheat oven to 350 degrees.
2. Rinse the fish inside and out and pat dry.
3. Line a baking dish large enough to hold all the fish at once with parchment paper.
4. Peel the potatoes and slice as thinly as possible (use a mandolin, if available).
5. Place the slices in a large bowl with the herbs and garlic.
6. Toss to coat slices well with oil and lemon juice.
7. Season with salt and pepper.
8. Arrange half the potato slices, overlapping, over parchment in 4 portions the length and width of the fish.
9. Place a fish over each portion and completely cover the fish with the remaining potato slices, overlapped evenly.
10. Bake until the potatoes are tender and the fish is cooked through, about 45 minutes.

bass, potatoes, fresh parsley, salt, black pepper, olive oil, lemon juice

Taken from cooking.nytimes.com/recipes/9018 (may not work)