Baked Fish and Chips

Ingredients

• 4 large red potatoes, thinly sliced
• 1 fennel bulb, trimmed and thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• ¾ tsp + ⅛ tsp sea salt
• ½ tsp coarsely ground black pepper
• 4 pieces white fish (i.e. scrod, halibut, pollack)
• 1 medium tomato, diced
• 1 large mango, peeled, diced and drizzled with lime juice
• feathery fennel tops

Directions

1. Preheat oven to 425°F.
2. In a shallow 2 ½ quart casserole, toss potatoes, fennel, garlic, olive oil, ¾ tsp sea salt and ¼ tsp pepper.
3. Bake uncovered, 45 minutes or until vegetables are fork-tender and lightly browned, stirring once.
4. Sprinkle fish with remaining sea salt and pepper.
5. Arrange fish on top of potato mixture; bake 10 – 15 minutes longer or until fish flakes easily when tested with fork.
6. Sprinkle with diced tomato and mango. Garnish with fennel tops.