Roasted Fish w/ Crisp Potatoes, Olives, Bay Leaves
Category
Entrees - Maindishes
Sub
Category
None
Ingredients
2 large baking potatoes (about 1 lb.)
1/2 cup extra virgin olive oil
Salt and freshly ground pepper
15 bay leaves
1 cup black olives (pitted)
1 1/2 lbs. fish fillets (monkfish, red snapper, ling cod, talapia, etc.)
Instructions
Preheat oven to 400 degrees. Peel and thinly slice potatoes. Oil the bottom of 9 x 13 baking pan with 1/4 cup of the olive oil. Top with the potato slices, overlapped. Season with salt and pepper. Top with the bay leaves and the remaining 1/4 cup of olive oil.
Roast for 10 minutes. Then reverse pan in oven after shaking to bathe potatoes in oil. Roast another 10 minutes. Roast up to another 5 minutes until potatoes are browning.
Place fish and olives on top of potatoes; sprinkle with salt and pepper. Roast for 10 more minutes until fish is tender. Do NOT overcook. Serve immediately.
Originally Submitted
8/22/2011
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