It is a recipe that is impressive enough to serve to guests, but yet can
be put together and cooked in about one-hour's time. Choose firm textured
fish fillets such as grouper, cod or sea bass for this recipe, at least
one inch thick. You can substitute other vegetables for the ones given,
but I would always use the potatoes and tomatoes. Other options I would
suggest are onions, leeks, mushrooms or eggplant.

White Fish with Roasted Veggies

2 pounds of firm white fish fillets
4 small baking potatoes
8-10 ripe plum tomatoes
1 (8oz) can artichoke hearts or 4 large artichokes cleaned
1/2 cup tasty black olives
2 tablespoons capers
2 tablespoons olive oil
1 teaspoon fresh chopped rosemary
1 teaspoon fresh chopped thyme
1/2 cup fresh chopped parsley
salt and pepper

Preheat oven to 400 degrees. Begin by chopping the potatoes into one half
to three quarter inch dice and placing them into a baking dish large
enough to later lay the fish fillets side by side. Add one tablespoon of
the oil, half the rosemary and mix well to coat. Add salt and pepper to
taste. Bake the potatoes for about 15 minutes or until they begin to brown
and are almost cooked through. While the potatoes cook, core and chop the
tomatoes into coarse pieces, slice the artichokes thinly, and slice the
olives if you have chosen pitted ones. Once the potatoes are ready, remove
them and set aside. In the baking dish, first lay side by side the fish
fillets, and then layer on top of them, the potatoes, tomatoes,
artichokes, olives and finally the capers. Sprinkle with the rest of the
rosemary and the thyme, and season with salt and pepper. Drizzle with the
remaining olive oil, and return the dish to the oven. Bake for about
25-30 minutes more, or until the fish flakes easily with a fork, and the
vegetables seem tender. Be careful not to overcook, as the fish should
remain moist. Occasionally during the cooking period baste the top with
the juices that will accumulate, without disturbing the fish. Divide each
portion of fish onto a plate with a helping of the vegetables on top, and
a drizzle of the pan juices. Sprinkle with the fresh chopped parsley and
serve.

Note: Although this is a healthy low fat dish, it is quite filling, so all
that is needed to round out the meal would be a fresh, crisp salad and
perhaps some crusty rolls.


Buon Appetito!
Deborah Mele



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