Recipe adapted from Florence Fabricant, New York Times. Makes about 6 servings.
This beautiful and amazingly delicious dish, cooked with our sentimental favorite bluefish, was our Valentine’s Dinner in 2019. We’ve increased the amount of marinade and potatoes and turned up the oven a bit.
The recipe reminds me of Fish Plaki, but the Moroccan seasoning of saffron and the potatoes and olives are different.
3 tablespoons white wine vinegar or white wine
Juice of 1 1/2 lemons
1 1/2 tablespoons tomato paste
3 large cloves garlic, minced
1 1/2 tablespoons minced flat-leaf parsley leaves
1 1/2 tablespoons minced cilantro leaves
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika (half-sharp)
1 good pinch saffron threads, crushed
1 and 1/2 pounds fish fillets
1 1/12 pounds large Yukon Gold potatoes, peeled, in half-inch-thick slices
3 tablespoons extra virgin olive oil
Salt and black pepper
1 red bell pepper, cored and slivered
1 pint (1 pound) cherry tomatoes, halved
Half-cup pitted Kalamata olives
In a mixing bowl big enough to hold the fish, whisk together vinegar or wine, lemon juice and tomato paste. Add garlic, parsley, cilantro, cumin, paprika and saffron and mix together. Place fillets in the bowl, turning to coat them. Cover the bowl and set aside to marinate while you prepare the other ingredients.
(If you can remember to make the marinade ahead of time to give the fish 2 hours to marinate, so much the better.)
Place peeled and sliced potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.
Heat oven to 375°F.
Brush a baking dish that will hold the fish in a single layer with a little of the oil. An Emile Henry Large Rectangular Baker is perfect.
Spread potatoes in the dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 25-30 minutes, until fish is just cooked through.