I really love this way of cooking fish. I can never decide which is more delicious, the potatoes or the fish itself! A bream, grouper, silver mullet, or other whole, firm fish is best, but any other kind of fish, filleted or whole, will also work quite well. You can add some thin slices of fennel to the potato base, or pile slices of thickly sliced red onion on top of the potatoes if you desire. If you have a handful of olives, you can also scatter them among the potatoes.
“One of the nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”
Luciano Pavarotiand William Wright, Pavarotti, My Own Story
© 2008 Valentina Harris. All rights reserved.