Ingredients
1 1/2 lb. russet potatoes
2 tbsp. Extra virgin olive oil
4 clove garlic
1/2 tsp. kosher salt
1/2 tsp. Freshly ground pepper
4 skinless fillets sole or other firm white fish
4 tbsp. unsalted butter
8 sprig fresh thyme
1 lemon
2 tbsp. capers
Preparation
Step 1Preheat the oven to 425 degrees F with a rack in the center position. Line a sheet pan with parchment paper.Step 2In a large bowl, toss the potatoes with the olive oil, garlic, salt, and pepper until thoroughly coated.Step 3Assemble four potato rafts by overlapping potato slices on the prepared pan in rectangular mounds. Each raft should consist be roughly 4 by 6 inches and consist of 3 or 4 shingled rows; you can use 3 or 4 slices of potato per row.Step 4Roast the potatoes, rotating the pan halfway through, until golden brown and beginning to crisp, 30 minutes. Remove the pan from the oven.Step 5Blot the fish fillets dry with a paper towel. Place one, skinned side down, on top of each potato raft. Top each piece of fish with 1 tablespoon butter, 2 sprigs thyme, and 2 lemon slices. Scatter the capers atop the fish and around the pan.Step 6Return the pan to the oven and roast until the fish is flaky and opaque, about 15 minutes.Step 7Transfer the potato rafts and accompanying fillets to individual plates, ideally with a big spatula. Serve hot.
I use fillets of sole, when I can find them, though haddock, halibut, or cod are also good choices. Serve these with a simple green salad or a few slices of baguette and some salted butter, if you like. From: Sheet Pan Suppers © 2014 by Molly Gilbert Buy the book
