Ligurian Fish And Potatoes

• Coarse salt as needed
• 1 1/2 to 2 pounds thick-cut cod, whiting, or hake fillets
• 2 pounds potatoes
• 13 cup extra virgin olive oil
• Black pepper
• Chopped fresh parsley leaves for garnish

1. Heat oven to 400 degrees.
2. On a plate or tray large enough to hold fish in one layer, sprinkle salt to a depth of about 1/8-inch.
3. Lay cod on it, and cover it with another layer of salt.
4. Set aside.
5. Peel potatoes and slice less than 1/4 inch thick, using a mandoline if possible.
6. Toss potatoes in an 8-by-11-inch or similar size baking pan with all but 2 tablespoons oil.
7. Season potatoes liberally with salt and pepper, spread them evenly in pan, and place pan in oven.
8. Cook potatoes for about 30 minutes, shaking pan once or twice to make sure they don't stick.
9. Potatoes should be tender when pierced with a thin-bladed knife.
10. Rinse fish well, then dry it.
11. Place on top of potatoes, drizzle with remaining olive oil, sprinkle liberally with pepper, and return pan to oven.
12. Cook until fish is done, 8 to 12 minutes depending on its thickness.
13. (A thin-bladed knife will pass through it easily.)
14. Garnish with parsley, and serve.

salt, whiting, potatoes, extra virgin olive oil, black pepper, parsley

Taken from cooking.nytimes.com/recipes/1844 (may not work)