Fishing for Rockfish

Made this recipe after catching a couple rockfish (hubby's favorite). Even my sister - who deosn't care for seafood much - gobbled it up!

6 cups peeled red potatoes, cut into 1/8-inch slices (about 2 pounds)
4 cups thinly sliced fennel bulb (about 2 small bulbs)
1 tablespoon olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon fennel seeds
3 garlic cloves, minced
3/4 cup dry white wine
6 tablespoons chopped fresh flat-leaf parsley, divided
1 tablespoon grated orange rind
1 1/2 teaspoons dried oregano
1 (28-ounce) can whole tomatoes, drained and chopped
6 (6-ounce) sea bass fillets or other firm white fish fillets
Lump crabmeat
Lemon rind strips (optional)
Salmoriglio Sauce

Preparation
Preheat oven to 450°.
Combine the potatoes, sliced fennel, 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 13 x 9-inch baking dish; toss gently to coat. Bake at 450° for 30 minutes.

Heat 1 teaspoon oil in a medium nonstick skillet. Add fennel seeds and garlic; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, wine, 4 tablespoons parsley, orange rind, oregano, and tomatoes; bring to a boil. Reduce heat; simmer 8 minutes.

Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange fillets over potato mixture; top the lump crabmeat over fillets and spread tomato mixture on top. Bake at 450° for about 20 minutes or until the fish flakes easily when tested with a fork. Garnish with lemon rind strips and parsley, if desired. Serve with Salmoriglio Sauce.
See easy recipe for sauce below:
Whisk together
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
1 teaspoon salt
1 teaspoon grated lemon rind
2 garlic cloves, minced
Dash of freshly ground black pepper

This is amazing sauce on fish! really.

mamma_mia in Home Cooking