Recipes, Recipes - Pinot Gris

Baked Fish with Roasted Potatoes, Tomatoes & Salmoriglio Sauce

6 cups peeled red potatoes, cut into 1/8 inch slices (about 2 pounds)
4 cups thinly sliced fennel bulb (about 2 small bulbs)
1 tablespoon olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon fennel seeds
3 garlic cloves, minced
3/4 cup dry white wine
6 tablespoons chopped flat leaf parsley, divided
1 tablespoon grated orange rind
1 and 1/2 teaspoon dried oregano
6 (6 ounce) sea bass fillets or other firm white fish fillets
Lemon rind strips (optional)
Salmoriglio Sauce (recipe follows)

1. Preheat oven to 450.
2. Combine potatoes, sliced fennel, 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 13 by 9 baking dish, toss gently to coat.
3. Heat 1 teaspoon oil in a medium non-stick skillet. Add fennel seeds and garlic, saute for 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, wine, 4 tablespoons parsley, orange rind, oregano, and tomatoes; bring to a boil. Reduce heat and simmer for 8 minutes.
4. Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange fillets over potato mixture; spread tomato mixture over fillets. Bake at 450 for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with 2 tablespoons parsley and garnish with lemon rind strips, if desired. Serve with Salmoriglio Sauce.

Salmoriglio Sauce

2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 and 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
1 teaspoon salt
1 teaspoon grated lemon rind
2 garlic cloves, minced
Dash of fresh ground black pepper

1. Combine all of the ingredients, stirring well with a whisk. Drizzle over fish at table.