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BAKED SEA BASS WITH POTATOES
Serving Size: 4

olive oil
1/2 lb potatoes, peeled and very thinly sliced, blanched and patted dry
1 1/2 lbs sea bass, halibut, swordfish or tuna cut into 4 steaks 1 1/2" thick
2 tomatoes, halved
4 cloves garlic, minced
2 sprigs parsley, minced
2 scallions, white part only, minced
1 sprig fresh rosemary, minced
1 spring fresh thyme (or 1/4 tsp dried)
lemon juice
salt and pepper

Preheat the oven to 400 degrees. Coat the bottom of a casserole
or baking dish with oil, then layer it with potato slices, overlapping
them to cover the bottom completely. Arrange the fish on top of
the potatoes, and arrange the tomato halves, cut side up, alongside
the fish. Brush the tops of the fish and tomatoes plus any exposed
potato slices, lightly with oil. Mix the garlic, parsley, green
onions, rosemary, and thyme together well, then sprinkle over the
fish. Lightly drizzle lemon juice over the garlic mixture, then
salt and pepper to taste. Bake for 25 to 30 minutes, or until the
fish and potatoes are done.

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9 of 10 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Almost perfect, October 8, 2004 - 08:45 PM
Reviewer: Jeff F. from Boston, MA
I just made this for Friday night dinner. I used 1 lbs Sea Bass cheeks instead of 1.5 lbs of steaks, so I only had it in the oven for about 20 minutes, but other than that I followed the recipe pretty precisely. I think that the only differences I would make in the future would be to lightly salt the potatoes and fish before dressing them with the oil and herbs. Also, I'd seed the tomatoes and cut them into large chunks, as opposed to using full halves (or use cherry tomatoes). I served this dish with corn on the cob and fresh green beans. Perfect end-of-the-summer meal. It served my wife, my daughter and myself with a bit left over.

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