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1
Preheat the oven to 400 degrees F.
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2
In a mixing bowl, toss the potatoes with 3 tablespoons of the olive oil and season with salt and pepper.
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3
Transfer to a shallow roasting pan or baking sheet and bake until golden brown and crisp around the edges, stirring occasionally, 30 to 40 minutes.
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4
Remove from the oven and set aside.
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5
In a large skillet heat 3 tablespoons of the olive oil and, when hot, add the shallots and garlic and cook until soft, 1 to 2 minutes.
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6
Add the potatoes and toss to combine.
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7
Add the onions and fennel and cook, stirring occasionally, until just warmed through but still crisp-tender, about 5 minutes.
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8
Season with salt and pepper, to taste, and set aside to keep warm while you prepare the fish.
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9
Season the fish well on both sides with salt and pepper and lightly brush with olive oil.
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10
Heat a large skillet until very hot and add the remaining 2 tablespoons of the oil.
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11
Add the fish fillets, skin side down, and cook until golden brown and crispy around the edges.
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12
Turn the fillets so that they are skin side down and transfer to the oven.
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13
Bake until just cooked through.
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14
(This will depend on the type of fish you choose to use.)
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15
Remove from the oven and set aside briefly.
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16
Divide the vegetable mixture evenly among 6 plates, and serve the fish fillets over the top of the vegetables.
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17
Garnish the plates with the orange segments and then drizzle some of the Kalamata Gremolata Sauce over the fish fillets and vegetables and serve immediately.
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18
In a bowl combine all ingredients and stir to blend.
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19
Serve the sauce spooned over fish.
