-
1
Preheat the oven to 375 degrees F.
-
2
Place the fish fillets on a work surface and season with salt and pepper.
-
3
Top each of the fillets with enough slices of potato to completely cover the surface of the fish, overlaying the potatoes like shingles.
-
4
Sprinkle the potatoes with a bit more salt and pepper, and the 1 tablespoon rosemary leaves.
-
5
Heat a large, oven-proof skillet over medium-high heat.
-
6
Add the olive oil and the butter.
-
7
When the butter is melted and the oil is hot add the fish, potato side down.
-
8
Place the skillet in the oven and bake until the fish is cooked through, about 15 minutes.
-
9
(Note: if your fish filets can't all fit in a skillet, these can be easily transferred to a pyrex dish prior to placing in the oven, as long as you use a long enough spatula that holds potatoes keeping them intact).
-
10
Meanwhile, combine the extra-virgin olive oil, chives or scallions, the remaining 1 tablespoon rosemary, salt and pepper in a small bowl.
-
11
To serve, place the fish on serving plates, potato side up.
-
12
Drizzle the fish and the plate with the chive oil.
-
13
Serve immediately.
-
14
NOTE: Potatoes must be very thinly cut (as thin as potato chips) preferably using a mandolin or a food processor with a slicing blade.
