Source: James Peterson's Fish and Shellfish
1 2lb whole yellow eyed red snapper (sea trout or bass can be used as well)
1/2 cup extra virgin olive oil
2 large idaho potatoes, peeled and cut into 1/8 inch slices
2 garlic cloves, finely chopped
1/2 tsp chopped fresh thyme or 1/4 tsp dried
Salt and pepper
3 tomatoes, coarsely chopped
2 tbsp of capers or 15 brined black olives, chopped
- Preheat oven to 400 deg.
- Coat the bottom of a baking dish large enough to hold the fish with olive oil. Arrange an overlapping layer of potatoes. Sprinkle with half of the garlic and thyme, salt, pepper and some more olive oil. Spread on another layer of potatoes and sprinkle the rest of the garlic and thyme, salt, pepper and olive oil. make another layer if you have more sliced potatoes left.
- Bake potatoes for 20 mins.
- In the meantime, wash the fish in cold water. Dry and rub it with olive oil, salt and pepper.
- Place the fish on top of the potatoes and arrange tomatoes and capers around it. Bake for 30 mins or until the fish is done.