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.

Yield: 6 servings (serving size: 1 fillet, about 1 cup potato mixture, and 2 teaspoons salmoriglio sauce)

Ingredients

• 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

Preparation

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)

Nutritional Information

Calories:

379 (26% from fat)

Fat:

10.9g (sat 1.9g,mono 5.8g,poly 2g)

Protein:

37.2g

Carbohydrate:

34.2g

Fiber:

3.6g

Cholesterol:

70mg

Iron:

4.6mg

Sodium:

892mg

Calcium:

145mg