This is a FANTASTIC recipe! It is a bit time consuming the first couple of times you make it, but it is definitely worth the effort. It is exploding with flavor, especially with the Salmoriglio sauce. We use any white first that is on sale, often tilapia is an affordable choice. We are also not huge fans of fennel, so we skip the fennel bulb entirely and it is still amazing.
Baked Fish with Roasted Potatoes, Tomatoes, and Salmoriglio Sauce
Here's a one-dish main course that can be served directly from the dish in which it's baked. You can make the roasted-potato mixture and tomato topping up to an hour ahead. Just cover them with foil and keep warm before finishing the dish. Most any firm white fish will work here - try orange roughy, mahimahi, or amberjack if sea bass isn't avalaible.
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- Calories: 379
- Calories from fat: 26%
- Fat: 10.9g
- Saturated fat: 1.9g
- Monounsaturated fat: 5.8g
- Polyunsaturated fat: 2g
- Protein: 37.2g
- Carbohydrate: 34.2g
- Fiber: 3.6g
- Cholesterol: 70mg
- Iron: 4.6mg
- Sodium: 892mg
- Calcium: 145mg
- 6 cups peeled red potatoes, cut into 1/8-inch slices (about 2 pounds)
- 4 cups thinly sliced fennel bulb (about 2 small bulbs)
- 1 tablespoon olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 teaspoon fennel seeds
- 3 garlic cloves, minced
- 3/4 cup dry white wine
- 6 tablespoons chopped fresh flat-leaf parsley, divided
- 1 tablespoon grated orange rind
- 1 1/2 teaspoons dried oregano
- 1 (28-ounce) can whole tomatoes, drained and chopped
- 6 (6-ounce) sea bass fillets or other firm white fish fillets
- Lemon rind strips (optional)
- Salmoriglio Sauce
- Preheat oven to 450°.
- Combine the potatoes, sliced fennel, 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 13 x 9-inch baking dish; toss gently to coat. Bake at 450° for 30 minutes.
- Heat 1 teaspoon oil in a medium nonstick skillet. Add fennel seeds and garlic; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, wine, 4 tablespoons parsley, orange rind, oregano, and tomatoes; bring to a boil. Reduce heat; simmer 8 minutes.
- Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange fillets over potato mixture; spread tomato mixture over fillets. Bake at 450° for 20 minutes or until the fish flakes easily when tested with a fork. Sprinkle with 2 tablespoons parsley; garnish with lemon rind strips, if desired. Serve with Salmoriglio Sauce.
- (Totals include Salmoriglio Sauce)
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