Baked Fish and Potatoes with Rosemary and Garlic

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   Turn on the oven to 400F.

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   2.

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   Place the potato wedges in the baking dish, pour 2 tablespoons of the olive oil over them, add 2 sprigs of rosemary, all the garlic cloves, and salt, and pepper.

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   Toss thoroughly.

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   Put the dish in the preheated oven.

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   3.

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   After 15 minutes, remove the dish to turn the potatoes over, then put it back in the oven.

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   Cook until the potatoes feel tender when tested with a fork, another 10 minutes or so.

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    4.

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    Remove the dish from the oven.

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    Push the potatoes to the sides, making room in the center for the fish fillet to lie flat.

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    5.

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    Wash the fish fillet, pat it dry with paper towels, and lay it flat in the dish, skin side down.

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    Strip the leaves from the remaining rosemary sprigs, scatter them over the fish, add salt and pepper, and sprinkle the bread crumbs and the remaining 2 tablespoons olive oil over the fillet.

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    Return the dish to the oven and bake for 14 minutes.

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    Let the dish settle out of the oven for 3 to 4 minutes before bringing it to the table.

* Per serving · 4 servings · Values may vary.

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