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1
Preheat the oven to 400F.
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2
Peel and thinly slice the potatoes (use a mandoline if you have one).
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3
Spread the bottom of a 9 X 12-inch baking pan with half the olive oil; top with a single layer of the potatoes (its okay if they overlap a little).
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4
Season with salt and pepper and top with the bay leaves and remaining oil.
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5
Roast for 10 minutes.
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6
Check and turn the pan from back to front, shaking it a little to bathe the potatoes in oil.
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7
Roast for 10 minutes more.
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8
If the potatoes arent browning, roast for 5 minutes more.
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9
Top the potatoes with the olives and the fish; sprinkle the fish with salt and pepper.
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10
Roast for 10 minutes more, or until the fish is tender but not overcooked.
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11
Serve immediately.
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12
You can mix sliced onion or other root vegetables in with the potatoes, and the results will be delicious, but the juices of the vegetables will reduce the potatoes browning; its a trade-off, and theres nothing to be done about it.
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13
Substitute about 10 fresh sprigs thyme for the bay or about 2 teaspoons fresh (or 1 dried) rosemary.
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14
Other possibilities: 1 tablespoon ground cumin or cumin seeds; 1 tablespoon fennel seeds; 3 teaspoons curry powder (sprinkle 1 teaspoon on the fish itself); a few saffron threads; or 1 tablespoon good-quality, medium-hot paprika.
