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1
Preheat the oven to 400F.
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2
Peel the potatoes and cut them into slices about 1/8 inch thick (a mandoline comes in handy here).
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3
Toss the potatoes in an 8 X 11-inch or similar-size baking pan with 4 tablespoons of the oil or butter.
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4
Season the potatoes liberally with salt and pepper, spread them evenly, and put the pan in the oven.
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5
Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top.
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6
Turn on the broiler and adjust the rack so that it is 4 to 6 inches from the heat source.
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7
Top the potatoes with the fish, drizzle with the remaining oil or butter, and sprinkle with some more salt and pepper.
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8
Broil until the fish is done, 6 to 10 minutes depending on its thickness (a thin-bladed knife will pass through it easily).
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9
If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.
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10
Toss 1 teaspoon or more of minced garlic with the potatoes.
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11
Mix up to 1/2 cup chopped fresh parsley, dill, basil, or chervil or 1 or 2 teaspoons of stronger herbs like thyme or rosemary with the potatoes.
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12
Season the potatoes with a tablespoon or so of curry, chili powder, or paprika or a few pinches of cayenne or hot red pepper flakes.
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13
Top the fish with thinly sliced tomatoes and drizzle them with olive oil or dot them with butter before broiling.
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14
Add other vegetables to the potatoesa cup or more of chopped spinach, for examplebut be aware that their moisture may keep the potatoes from browning well.
