BAKED TILAPIA FILLETS WITH OREGANO, POTATOES AND WHITE WINE (for four)

3 russet potatoes (2-1/4 pounds) peeled and cut into scant ¼ inch rounds

½ cup olive oil

3 cloves garlic, minced

1-1/2 tablespoons chopped fresh oregano

1 teaspoon salt

¼ teaspoon dried crushed red pepper flakes

¾ cup dry white wine

¼ cup water

four 5 to 6 ounce, ¾ inch thick tilapia fillets

4 tablespoons chopped fresh parsley

1. Preheat oven to 450*.
2. Slightly overlap potatoes in circular pattern covering the bottom of a large, heavy skillet. Mix ¼ cup oil, garlic, oregano, 1 teaspoon salt and crushed red pepper in a small bowl and pour it over the potatoes. Pour ½ cup wine over potatoes. Cover and seal tightly with aluminum foil and bake 20 minutes.
3. Uncover and bake until potatoes are tender, about 25 minutes longer. Add remaining wine (and, if necessary, water) if potatoes become dry or start to burn.
4. Place fish atop potatoes. Drizzle with remaining ¼ cup olive oil and sprinkle with salt, pepper and 2 tablespoons chopped parsley. Bake, uncovered, until fish is opaque in the center, 15 to 20 minutes. Sprinkle with remaining 2 tablespoons parsley and serve.