Tomato-olive sauce is great with just about any fish, but the method of cooking described below is best for fish with a texture similar to grouper, such as bass, cod, mahi mahi, etc.

 

1 cup of diced fresh tomatoes, the best you can find

¾ cup black olives, pitted and coarsely chopped

1 tablespoon capers

1 teaspoon fresh thyme

1 garlic clove, unpeeled, mashed 

2 tablespoons olive oil

¾ pound grouper fillet, cut in half

1 teaspoon lemon juice

¾ pound potatoes, cut into thin rounds

1 tablespoon chopped fresh parsley

Salt and pepper to taste

 

Combine the tomatoes, olives, capers, thyme, garlic, and olive oil in a bowl. If you have the time, let it sit, covered, for a couple of hours.

 

Preheat the oven to 350°. Cut a piece of parchment twice the size of a large baking sheet (because the fish and potatoes will be wrapped in the parchment). Arrange the potatoes on the paper-lined sheet in concentric circles to form a large circle, drizzle with remaining olive oil and season lightly with salt (the salt from the olives and capers added later will add saltiness) and add pepper. Bake the potatoes for about 15 minutes, until browned.

 

Remove the potatoes from the oven. Squeeze lemon juice over the fish and put the fish in the middle of the potatoes. Tightly wrap the fish and potatoes in the parchment. Return fish and potatoes to the oven, and bake for an additional 10 minutes or so, depending on the thickness of the fish. 

 

Remove dish from oven. Next, remove the unpeeled garlic from the sauce, then spoon the sauce over the fish and potatoes, sprinkle with parsley. Serving the fish, potatoes, and sauce on the parchment makes a dramatic presentation. 

 

 

Serves 2 to 3