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1
Slip the potatoes into the boiling water and simmer for 15 minutes, or until they are still slightly firm when they are pierced with a knife. Do not completely cook them. Drain them in a colander and rinse under cold running water to stop the cooking.
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2
While the potatoes are cooking, heat the oven to 400u00b0F In a food processor (or just with a quick whisk), combine the olive oil, garlic, lemon juice, and salt and pepper; puree/whisk.
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3
Stir in the chutney and whisk/puree to mix.
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4
Place the fish steaks in a shallow bowl. Pour the marinade mixture over them, and refrigerate for 20 to 30 minutes.
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5
Thin-slice the potatoes (peel them as well if you want at this point).
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6
In a shallow baking dish that can hold the fish steaks with some room to spare, overlap the potato slices to cover the bottom of the dish. Moisten the potatoes with a little of the marinade. Top the potatoes with the fish steaks, then the rest of the marinade.
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7
Roast the fish in the oven for 10-15 minutes, or until the fish is just firm when pressed. The flesh should be barely opaque near the center; make a small cut to check. Remember, If the fish is cold when it goes into the oven, it could take longer to cook.
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8
Serve the fish and potatoes in the baking dish, sprinkled with the parsley leaves for garnish.
