| Fish with Crispy Potatoes |
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This dish is ultimate comfort food. Just like meat and potatoes, fish and potatoes are a perfect, classic combination. When sliced thin and roasted at a high temperature, the potatoes get deliciously savory and crispy around the edges. Make sure to scrape off and serve all the crispy yumminess that gets stuck to your baking dish.
I strongly recommend that you use an adjustable Asian slicer (Benriner brand is available in many Oriental stores), or a mandolin for slicing your potatoes and garlic. It will save you tons of time and will ensure that potatoes slices are all the same thickness. If you decide to slice potatoes by hand, cut them in half, and put them on the cutting board flat side down. This will give you more stability when slicing them. Even though they'll be semi-circles, they'll taste just as good. You can use almost any flaky and moderately firm white fish for this dish - tilapia, haddock, hake, cod, red snapper, stripped bass, etc. Bluefish and mackerel work well too. The skin of the baked fish never has a chance to get crispy and does not taste good, so if the fish fillets you are using come with a skin, remove it before baking the fish. |
| Serves 4 |
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| Ingredients | Directions |
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Butter for greasing the baking dish 4 medium Yukon gold potatoes 2 garlic cloves 1/4 cup olive oil 1 tsp salt 1/8 tsp black pepper |
Set the racks in the bottom third and middle positions of your oven. Preheat the oven to 425F. Heavily butter a large shallow baking dish (about 10 by 16 inches).
Peel potatoes and slice into very thin (1/8" thick circles) using an adjustable blade slicer. Adjust the slicer to the thinnest possible setting and slice the garlic paper thin. Mix potatoes, half of sliced garlic, olive oil, salt, and pepper, and spread evenly in the baking dish in a single overlapping layer. Bake in the bottom third of the oven for 15 minutes or until potatoes are almost tender and starting to crisp around the edges of the baking dish. |
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2 tsp olive oil 1/4 cup chopped parsley 1/2 tsp salt 1/8 tsp black pepper 4 tilapia fillets (about 2 Lb) |
Mix the remaining half of sliced garlic, parsley, salt and pepper in a large plate. Rub into fish fillets. Place fish fillets in a single layer on top of potatoes and bake in the middle of the oven 10 minutes per inch of thickness or until the fish is opaque in the center, but still juicy. |