Roast Fish with Crisp Potatoes, Olives and Bay Leaves

Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 60 minutes | Serves: 4


  • 4 large baking potatoes, about 2 lbs
  • 1 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 15 bay leaves
  • 1 cup black olives
  • 1 1/2 lb white fish (I like Tilapia or Catfish)


  1. Preheat oven to 400F.
  2. Peel and thinly slice the potatoes, either by hand or with a mandoline.
  3. Pour 1/4 cup oil into each of two 9x 13″ glass casserole dishes.
  4. Top with a single layer of potatoes. It is okay if they overlap a little.
  5. Season with salt and pepper and top with the bay leaves and the remaining 1/4 cup oil for each dish.
  6. Roast for 10 minutes. Check and turn the pan from back to front, shaking it a little. Roast for 10 minutes more. At this point, the potatoes should be browning. If not, roast for 5 minutes more.
  7. Top the potatoes with the olives and fish. Sprinkle the fish with salt and pepper. Roast for 10 minutes more, or until the fish is tender, but not overcooked. Serve immediately.

Notes: Buying bay leaves in the regular grocery store size is expensive, given how many you need for this recipe. Go to Sam’s or a similar store and get a gigantic tub of bay leaves. You will thank me. I have also doubled the amount of potatoes in this recipe. Everyone loves them and wants more.

Recipe Origin:  Mark Bittman’s excellent book The Minimalist Cooks Dinner. Bittman doesn’t like Tilapia, but I do, so we agree to disagree. It is excellent in this particular dish.

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