Greek Fish And Potato Bake
|Grated lemon rind||1⁄2 Teaspoon (Rind Grated From 1 Whole Lemon)|
|Garlic||1 Clove (5 gm), peeled and minced|
|Dried oregano||1 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
|Potatoes||1 Pound, peeled and very thinly sliced (4 Medium Size Ones)|
|Vegetable oil/Olive oil||5 Tablespoon|
|Red snapper/Sea trout, weakfish / sea bass / bluefish / tilefish fillets||1 Pound (With The Skin)|
|Chopped parsley||1 Tablespoon|
1. Preheat the oven to 450°F. In a small bowl, combine the lemon rind, garlic, oregano, salt, and pepper.
2. Place half the mixture in a greased 13"x9"x2" baking dish. Add the potatoes and 3 tablespoons of the oil, and mix to coat the potatoes well. Spread the potatoes flat in the dish. Bake, uncovered, for 25 minutes, stirring once. The potatoes should be almost tender.
3. Place the fish fillets skin side down over the potatoes. Sprinkle with the remaining half of the lemon rind mixture and the remaining 2 tablespoons of oil. Bake, uncovered, basting with the oil in the dish, for 5 to 7 minutes, depending on the thickness of the fish. When the fish flakes easily when tested with a fork, it is done. Sprinkle with the parsley and serve.