Baked Fish With Potatoes, Onions, Saffron And Paprika

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2-2 lbs fish fillets, such as striped bass, turbot, grouper, skin on
• kosher salt, to taste
• 1/2 cup fresh lemon juice
• 5 tablespoons extra virgin olive oil, divided
• 1 lb baking potato, peeled and cut into 1/8 inch slices
• 2 cups vidalia onions, finely chopped (or other sweet onion)
• 1/4 teaspoon crumbled saffron thread, divided
• 1/2 teaspoon sweet paprika, divided (preferably spanish smoked)
• 2 tablespoons minced fresh parsley

Recipe

• 1 sprinkle the fish fillets with salt and arrange in a flat-bottomed bowl or pie plate.
• 2 pour on the lemon juice and let it sit.
• 3 in a shallow, ovenproof casserole, heat 3 tablespoons of the oil.
• 4 add the potatoes in layers and sprinkle each layer with salt.
• 5 turn the potatoes to coat with the oil and saute over medium heat for 2 minutes.
• 6 stir in the onions, 1/8 teaspoon of the saffron, and 1/4 teaspoon of the paprika and saute for 2 minutes more.
• 7 cover and cook over medium-low heat until the potatoes are almost tender, 15-20 minutes, lifting and turning the potato mixture occoasionally.
• 8 preheat the oven to 375 degrees f.
• 9 drain the fish and arrange over the potatoes.
• 10 drizzle the remaining 2 tablespoons oil over the fish and sprinkle with salt and the remaining 1/8 teaspoon saffron and 1/4 teaspoon paprika.
• 11 bake for about 15 minutes, until the fish is just cooked through.
• 12 serve right from the casserole dish or transfer to dinner plates and arrange the potato mixture around and over the fish.
• 13 sprinkle with parsley and serve.