Striped Bass With Potatoes and Olives

• 1/4 cup olive oil
• 2 pounds large Yukon Gold potatoes, peeled and sliced 1/8-inch thick
• Sea salt
• ground black pepper
• A 2-pound piece wild striped bass fillet, with skin
• 1 cup pitted picholine olives
• 8 bay leaves
• 2 lemons, in thin wedges

1. Heat oven to 425 degrees.
2. Use a little oil to brush the bottom of a shallow baking dish that can go to the table and is large enough to hold the fish in one piece.
3. Spread potatoes in dish (they can overlap) and sprinkle with 2 tablespoons oil.
4. Season with salt and pepper.
5. Bake 20 minutes.
6. Remove from oven.
7. Season flesh side of fish with salt and pepper.
8. Place fish skin side up on the potatoes, sprinkle on remaining oil, scatter olives around and place bay leaves on top.
9. Cover with parchment paper and bake 20 minutes, or until fish is just cooked through at the thickest part (a sharp knife will penetrate easily).
10. Garnish with lemon and serve.

olive oil, potatoes, salt, ground black pepper, bass fillet, picholine, bay leaves, lemons

Taken from cooking.nytimes.com/recipes/1013532 (may not work)