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1
Preheat oven to 325 degrees.
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2
Place the garlic in a medium casserole with a lid.
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3
Season with salt and pepper.
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4
Drizzle with 1 tablespoon of the olive oil.
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5
Cover and roast for 45 minutes to 1 hour, until soft.
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6
Set aside.
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7
Peel the potatoes, and slice into 1/8-inch-thick rounds.
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8
Heat 3 tablespoons of the olive oil in a large casserole or saute pan with a lid.
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9
Add the potatoes, and season with salt and pepper.
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10
Cook, uncovered, over low heat for 10 minutes, stirring occasionally.
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11
Add the onions, cover, and cook for 5 minutes.
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12
Once the garlic is done, raise the oven temperature to 450 degrees.
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13
Remove the potato-onion mixture from the heat, and pour in the remaining 1/4 cup olive oil.
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14
Add rosemary and thyme sprigs, and cover with the fish fillets.
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15
Season with salt and pepper, and scatter the roasted garlic, lemon slices and tomatoes over the fish.
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16
Place the uncovered casserole over high heat.
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17
When the potatoes begin to sizzle, add the wine.
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18
Reduce the heat, and simmer for 2 minutes.
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19
Pour in the fish stock, and cover.
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20
Bring to a boil.
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21
Then place the casserole in the hot oven, and roast until fish is done, about 8 minutes.
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22
Meanwhile, toast the slices of baguette and rub them with olive oil.
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23
Use one or two large spatulas to transfer the fish and vegetables to a serving platter, discarding the rosemary and thyme.
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24
Pour sauce over the fish, and sprinkle with parsley.
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25
Serve garnished with croutons topped with tapenade.
