Striped Bass With Potatoes and Olives

I roasted the potatoes 5 min longer to leave a soccorat on the bottom. This lent a crisp crunch to them. I also put a tbsp of finely chopped garlic between potatoes and fish. Rounded out some missing flavor. Lastly some slices of piquillo pepper alongside the olives just for the fun of it.

I have prepared this twice with delicious results on both occasions. As Striper is sometimes difficult to obtain, I would recommend substituting Sable (Black Cod). It works perfectly.

delicious, cooked this in a cast iron skillet which crisped the potatoes perfectly. Previously I used a glass pan and the potatoes didn't crisp. I used capers instead of olives.

Simple and flavorful. Just add a green vegetable and you have a complete meal.

Made this twice now and it turned out amazing! I used capers instead of olives, just because (like always) I forgot to buy olives.

This was a big hit at our dinner table and simple to cook. Striped bass is a delicate fish and I thought this let the fish have its best flavor without overwhelming it. Instead of the bay leaves I sprinkled dried oregano. I found that the potatoes needed about 10 more minutes to be ready for the fish; I suspect both the thickness of the slices and how densely they're shingled will affect the cooking time. And finally, I covered the fish with parchment but removed it after 10 minutes. Perfect.

Cooked this last night with frozen sea bass fillets and turnip greens on the side. Very easy and tasty.

I thought this was very dull and stodgy. If I were to make it again I would use a third or maybe even half the amount of potatoes (the recipe describes them as a bed of potatoes, but they were more like a mattress), and be sure to use wild instead of farmed fish. Farmed striped bass has a very delicate flavor (being diplomatic here) and so doesn’t lend much to the potatoes.

Wonderful. Also added garlic between potato layers for additional taste. Baked potatoes for 25mins. Could have done with another 5mins.

I had just eaten this very dish at a favorite Italian restaurant but it was made with Branzino and the entire thing was in a parchment packet. I preferred the branzino- it seemed more suitable for the flavors than the striped bass and the folding in a packet helped the olive juices merge a bit more throughout the entire dish so I will do that next time. The potatoes are delicious and so simple and the bay leaves are subtle but nice. So super easy and tasty.

To reduce the carbs I only used 1 lb of potatoes. I also drizzled some white wine on top of the fish and potatoes. It came out quite good -- thanks to Johnathan Waxman for the inspiration!

Lovely and light. I layered the thinly sliced potatoes with thinly sliced fennel and onions. I used a large baking dish and the slices were not largely overlapping. The potatoes were amazing and perfectly cooked and the fennel and onion really added to the dish. YUM!

Great dish. I top the layers with baby spinach, some lemon slices and drizzles of olive oil for the last five minutes under the parchment.