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.
6 cups peeled red potatoes, cut into 1/8-inch slices (about 2 pounds)
4 cups thinly sliced fennel bulb (about 2 small bulbs)
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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We used tilapia. Didn't care for the fennel seed or the fennel bulb, so this may not be for us. I did like the preparation with the sliced potatoes cooked under the fish and sauce. If I were to make this again, I'd probably use halibut fillets and omit the fennel. Maybe add some capers in the sauce.
This is an all-time favorite. It's perfect for entertaining because the heavy lifting can be done in advance, leaving you time to socialize as it finishes. I make this with no changes, and it's always a hit. I've sprung for the sea bass in the past, but may try a less expensive white fish in the future.
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.
The tomatoes simmered with the wine made this dish! I followed the recipe as written except I did add less orange rind and fennel seeds (just wasn't sure) and I used tilapia instead of sea bass. I prefer a lemon balsamic vinegar to the sauce that was suggested. I will definitely make this dish again.