The Potato Couch

Roasted potatoes aren’t just good by themselves. Thinly sliced, they serve as a tender bed for fish and a flavorful tomato sauce with olives, capers and fresh herbs.

Use any firm-fleshed, skinless, boneless fish fillets for this dish. Inexpensive fish, such as cod, haddock or even flounder, work well. ( Scrod , by the way, is a word used to describe small cod, haddock, pollack or hake; it’s not a specific type of fish.)

Use any potato you like; to save peeling time, I sometimes use pink-skinned new potatoes or thin-skinned long russets.

TOMATO-TOPPED FISH FILLETS WITH POTATOES 1 1/2 pounds large red new potatoes or thin-skinned russet potatoes, unpeeled, cut into 1/4-inch slices 2 tablespoons extra-virgin olive oil Salt Freshly ground pepper 1/2 cup diced firm-ripe tomatoes 1 tablespoon snipped Italian parsley 1 teaspoon fresh thyme leaves (stripped from stem) or dash dried 1 tablespoon chopped pitted Kalamata olives 1 teaspoon rinsed and dried small capers 1 teaspoon finely chopped garlic 1 1/2 pounds (4 portions) firm, white-fleshed fish fillets (cod, haddock, flounder, tilefish, turbot)

Combine potato slices, olive oil and salt and pepper to taste in large bowl and toss to coat evenly. Spread on 15x10-inch baking pan. Roast at 400 degrees until potatoes are browned on 1 side, about 35 minutes.

Meanwhile, combine tomatoes, parsley, thyme, olives, capers and garlic in small bowl. When potatoes are browned, remove pan from oven and carefully turn potatoes over. Increase oven temperature to 450 degrees. Place fish fillets on top of potatoes. Season to taste with pepper. Top fish fillets with tomato mixture, dividing evenly.

Bake potatoes and fish until fish is opaque in center, about 10 minutes. Adjust seasonings to taste. Use wide spatula to scoop up crusty potatoes topped with fish fillet for each serving. Makes 4 servings.