Yield: 4 servings
- 1 clove garlic, finely chopped
- 2 tsp. fresh thyme leaves (lemon thyme, if available)
- 1 tsp. fresh oregano leaves
- 1 Tbs. chopped Italian (flat leaf) parsley
- 1 tsp. fresh baby dill, chopped
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 3 Tbs. extra-virgin olive oil
- 2 medium baking potatoes
- 2 large ripe, fresh tomatoes (or 3 smaller ones)
- 1 1/4 lbs. red snapper or other fish fillets
- paprika for garnish
Preheat oven to 375°F. Combine garlic, herbs, salt, pepper and olive oil in a bowl. Peel potatoes and slice into rounds about 1/4 inch thick. Add to bowl with olive oil mixture and toss. Slice tomatoes about the same thickness as potatoes.
Remove potato slices one at a time from the oil mixture, and arrange them, alternating with tomato slices, around the edges of a shallow oven-proof casserole large enough to (eventually) hold the fillets in the middle in a single layer. After all the potatoes are removed from oil and herb mix, add the fish filets in the bowl and coat with the remaining oil mixture. Set aside at room temperature.
Cover potato pan tightly with foil, and place in preheated oven. Bake for about 15-20 minutes, until potatoes are soft, basting with some of the oil and juices from the pan bottom once. Remove foil, raise oven temperature to 400°F., and continue baking about 10-15 minutes more, until potatoes and onions are lightly browned. Arrange fish filet pieces in the center of the pan, layering them only if you have to, but overlapping thin parts is OK. Sprinkle the fish with salt, pepper and paprika, and bake for 10-15 minutes, until the fish is just cooked. Check center of fish with a knife, to determine doneness. Fish will be just opaque when cooked. Use a large spatula to divide into portions and serve, drizzled with pan juices.