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
- Heat oven to 425 degrees.
- 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.
- Spread potatoes in dish (they can overlap) and sprinkle with 2 tablespoons oil.
- Season with salt and pepper.
- Bake 20 minutes.
- Remove from oven.
- Season flesh side of fish with salt and pepper.
- Place fish skin side up on the potatoes, sprinkle on remaining oil, scatter olives around and place bay leaves on top.
- 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).
- 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)