Baked Fish with Roasted Potatoes, Tomatoes, and Salmoriglio Sauce

Baked Fish with Roasted Potatoes, Tomatoes, and Salmoriglio Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon olive oil, divided
  • 1 tablespoon olive oil, divided
  • 1 (28-ounce) can whole tomatoes, drained and chopped
  • 3 garlic cloves, minced
  • 6 tablespoons chopped fresh flat-leaf parsley, divided
  • 1 tablespoon grated orange rind
  • ¾ cup dry white wine
  • + 23 more ingredients
    • 1 (28-ounce) can whole tomatoes, drained and chopped
    • 6 (6-ounce) sea bass fillets or other firm white fish fillets
    • 3 garlic cloves, minced
    • 4 cups thinly sliced fennel bulb (about 2 small bulbs)
    • ¾ teaspoon kosher salt, divided
    • ½ teaspoon black pepper, divided
    • ¾ cup dry white wine
    • 6 (6-ounce) sea bass fillets or other firm white fish fillets
    • 4 cups thinly sliced fennel bulb (about 2 small bulbs)
    • Salmoriglio Sauce
    • Salmoriglio Sauce
    • ¾ teaspoon kosher salt, divided
    • ½ teaspoon black pepper, divided
    • 1 teaspoon fennel seeds
    • Lemon rind strips (optional)
    • Lemon rind strips (optional)
    • 1 ½ teaspoons dried oregano
    • 1 ½ teaspoons dried oregano
    • 6 tablespoons chopped fresh flat-leaf parsley, divided
    • 1 teaspoon fennel seeds
    • 1 tablespoon grated orange rind
    • 6 cups peeled red potatoes, cut into 1/8-inch slices (about 2 pounds)
    • 6 cups peeled red potatoes, cut into 1/8-inch slices (about 2 pounds)

Preheat oven to 450°. Combine the potatoes, sliced fennel, 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 13 x 9-inch baking dish; toss gently to coat. Bake at 450° for 30 minutes. Heat 1 teaspoon oil in a medium nonstick skillet. Add fennel seeds and garlic; sauté 1 minute. Add...

View full recipe at My Recipes

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