06 July 2008

Fish with Tomatoes, Olives, and Potato Gratin

My sister Beah (mommy to the stars, aka Mahni) gave me this cookbook one year for Christmas. There are plenty of fabulous recipes hidden in the pages of this book, and this one is no exception. I love not only that it's healthy and flavorful, but it's a one-dish wonder - the potato gratin serves as a bed for the fish and tomato, and gives you a nice rounded meal.

The fish fillets are infused with olive oil, which gives the flesh an almost creamy texture. The tomatoes are sweet, the olives salty, and the basil and lemon zest brighten things up quite a bit. The fish stock really adds flavor to the potatoes, but I think maybe chicken broth or even water would do the trick to soften things up.

Fish with Tomatoes, Olives, and Potato Gratin

4 to 6 large white potatoes cut into thin slices
1/4 c. virgin olive oil, plus more for coating
1 tsp. minced fresh rosemary
Kosher salt and freshly ground pepper to taste
3 c. fish stock or water
4 halibut fillets (6 to 8 oz. each), or any other firm white fish (I used thick cod fillets)
1/3 c. fresh basil leaves
3 tomatoes, peeled and coarsely chopped
3/4 c. kalamata olives, pitted
1 Tbsp. minced lemon zest
Extra-virgin olive oil for drizzling
Lemon wedges for garnish

Preheat the oven to 400 F. In a large bowl, toss the potatoes with the olive oil, the rosemary, salt and pepper. Spread the potato slices evenly in a 9-by-13-inch baking dish.

Add the stock or water. Bake until the potatoes are tender and can be pierced with a fork, about 20 minutes. Remove from the oven and cover to keep warm. Reduce oven temperature to 375 F.

Lightly salt and pepper the fish fillets and coat with olive oil. Coat a large cast-iron skillet or grill pan with olive oil and heat over medium-high heat. Sear the fish on one side for 2 minutes. Uncover the potatoes and transfer the fish onto the potatoes seared-side up. Roll the basil leaves up tightly lengthwise (like cigarettes) and cut them into thin slices. Unroll the slices to make thin strips.

Distribute the tomatoes and olives over the halibut and sprinkle with the basil, lemon zest, salt and pepper. Return the baking dish to the oven and bake until the fish is firm to the touch and opaque throughout, about 8 to 10 minutes. Remove the baking dish from the oven.

Drizzle with extra-virgin olive oil and serve with lemon wedges. Dean & DeLuca recommend that this is served with a nice Chardonnay or Pinot Noir.


Anonymous said...

Looks really lovely! We like fish cooked with olives and preserved lemon or kumquats.

Anonymous said...

Oh my! This sounds really good. You must have a great sister for giving you such a great cookbook & adorable sous chef!

xoxox Amy

Ginny said...

My host family in Rome used to make something similar...Looks great!

sophia smith said...

Delicious Recipe here..Its looking lovely..I am going to follow your recipe..