I almost never bake fish so this was a great opportunity to try it. And I had a beautiful piece of halibut, sent from Alaska, to use. Marcella says you can use any firm-fleshed fish but she prefers Atlantic bluefish.
First off, the fun began by slicing the potatoes on Cecelia’s mandolin, at the 1/16th inch setting.
The potatoes are baked for about 15 minutes with a mixture of olive oil, parsley and garlic.
Here, I made a big mistake. I set the oven at 400° instead of 450° but it all came out delicious—maybe not as brown as the potatoes could have been.
After the initial 15 minutes, the fish is added with the same olive oil mixture. Because of the wrong temperature, the fish was done and the potatoes weren’t, so I took the fish out of the oven and let it rest while I, finally realizing my mistake, cranked up the oven and let the potatoes finish.
Both the fish and the potatoes had great Ligurian flavor which is to say, wonderful!