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French   -   Roast Tilefish On Potato Gratin   adapted from Paula Wolfert's World of Food

  • 1 Pound Red Potatoes
  • Olive Oil
  • Salt And Pepper -- to taste
  • 12 Cloves Garlic -- finely chopped
  • 2 Large Tilefish Fillets
  • 1 Small Red Pepper -- roasted and chopped
  • 1 Large Plum Tomatoes -- finely chopped
  • 1 Medium Bay Leaf
  • 4 Sprigs Thyme
  • 1/4 Teaspoon Fennel Seed
  • 6 Medium Black Olives -- unpitted
  • 6 Medium Green Olives -- pitted
Directions Preheat oven to 425 degrees. Peel and thinly slice potatoes. Toss potato with salt, pepper and 4 tablespoons olive oil. Oil the bottom of a baking dish. Scatter an even layer of potatoes, layer on garlic. Bake on top rack of oven for 20 minutes. Turn every 5 minutes. Season fish with salt and pepper. Coat with 2 tablespoons of olive oil. Scatter the red pepper, tomato and herbs over the potatoes. Lay fish on top. Bake for 10 minutes. Turn oven to broil, add olives. Baste fish with oil and broil for 5 minutes. Serve.
Serves 4
Time to Make 0:00

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