- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 servings
Ingredients
3 Yukon potatoes, sliced into 1/4-inch slices
Salt and freshly ground pepper
1/4 cup olive oil, plus extra for greasing dish and brushing on lemons
3/4 pound white fish fillets, such as cod, flounder or tilapia
4 cloves garlic, minced
2 teaspoons minced fresh thyme
1/2 lemon, juiced
1 yellow onion, sliced
3 Roma tomatoes, thickly sliced
1/2 cup good quality black olives, pitted and lightly crushed and sliced in half
1 lemon, quartered
Special Equipment: 15 1/2-by-7 1/2-inch terracotta cazuela (baking dish)
Directions
- Preheat the oven to 375 degrees F.
- Boil the potato slices in salted water until they are not quite completely cooked, about 5 minutes. Drain and set aside. Grease a claypot or baking dish with the olive oil and place the fish in the dish.
- In a medium bowl, whisk together the 1/4 cup olive oil, garlic, thyme, lemon, salt, and pepper. Add the onion, tomatoes, olives, and potatoes. Toss gently to coat.
- Pour the vinaigrette and vegetables over the fish. Bake in oven until fish is cooked through, about 15 minutes. Meanwhile, brush the exposed lemon quarters with a little olive oil, and in a small grill pan, grill the quartered lemon sections just to give a hint of charred color. Serve the fish with grilled lemon wedges.
