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
- Preheat oven to 450*.
- 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.
- 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.
- 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.