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1
Place potatoes into a large pot and cover with salted water; bring to a boil.
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2
Reduce heat to medium-low and simmer until tender, about 20 minutes.
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3
Drain.
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4
Run potatoes under cold water until completely chilled; drain.
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5
Remove and discard potato peels.
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6
Slice potatoes into 1/2-inch rounds.
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7
Preheat oven to 300 degrees F (150 degrees C).
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8
Lightly grease small casserole dish with oil.
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9
Arrange potatoes into the prepared casserole dish; top with rockfish.
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10
Season rockfish and potatoes with pepper.
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11
Melt butter with olive oil in a large skillet over low heat.
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12
Stir flour, Greek seasoning, paprika, and salt into the butter mixture; cook, stirring occasionally, until fragrant and you have a roux that is beige in color, 5 to 8 minutes.
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13
Whisk half-and-half into the roux; cook until thickened, 3 to 5 minutes.
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14
Stir orange juice, lemon juice, and thyme into the half-and-half mixture; whisk over heat until warmed.
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15
Remove from heat and season with salt and pepper to your taste.
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16
Pour the sauce from the skillet over the potatoes and rockfish; top with the chopped orange.
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17
Bake in preheated oven until the fish is cooked through, 15 to 20 minutes.
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18
Switch oven to Broil and continue cooking until the top is lightly browned, about 10 minutes more.
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19
Cool at room temperature for 10 minutes before serving.
