Follow these steps for perfect results
olive oil
Yukon Gold potatoes
peeled and sliced 1/8-inch thick
Sea salt
ground black pepper
wild striped bass fillet
with skin
pitted picholine olives
bay leaves
lemons
in thin wedges
Preheat oven to 425 degrees Fahrenheit.
Brush a shallow baking dish with olive oil.
Arrange potato slices in the dish, overlapping slightly.
Drizzle 2 tablespoons of olive oil over the potatoes.
Season potatoes with salt and pepper.
Bake for 20 minutes.
Remove dish from oven.
Season the flesh side of the striped bass with salt and pepper.
Place the fish skin side up on top of the potatoes.
Drizzle the remaining olive oil over the fish.
Scatter picholine olives around the fish.
Place bay leaves on top of the fish.
Cover the dish with parchment paper.
Bake for another 20 minutes, or until the fish is cooked through.
Check for doneness by inserting a sharp knife into the thickest part of the fish; it should penetrate easily.
Garnish with lemon wedges.
Serve immediately.
Expert advice for the best results
Ensure the potatoes are sliced thinly for even cooking.
Don't overcook the fish; it should be just cooked through.
Adjust seasoning according to taste.
Everything you need to know before you start
15 minutes
Potatoes can be sliced ahead of time.
Arrange the fish on a bed of potatoes and olives. Garnish with fresh lemon wedges.
Serve with a side of green salad.
Serve with crusty bread.
Sauvignon Blanc or Pinot Grigio
Discover the story behind this recipe
Simple, healthy Mediterranean diet staple
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