“Fresh” dried herbs can pack a strong flavor punch—restoring a little summer freshness even on the darkest winter day. In this recipe we use a little olive oil to extend their flavor; you may not use all of the seasoned oil. Serves 4 to 6.
¼ cup olive oil
1 tablespoon dried herbs (use 1 herb, or a blend––we like mint, basil, thyme, and savory)
2 pounds potatoes, sliced into ⅛-inch-thick slices
1 lemon, sliced into ⅛-inch-thick slices
Salt and pepper, to taste
2 pounds skinless fish fillet (1 large fillet makes for a dramatic presentation, but individual pieces are fine too)
Preheat oven to 450°. Line a baking sheet with foil or parchment, if desired (parchment will blacken but will be OK in your oven).
Heat the oil and herbs in a small skillet over medium-low heat for 5 minutes. Remove from heat and let cool slightly.
Toss the potato and lemon slices with a splash of the oil and a little salt and pepper. Spread the slices in a thin, even layer on the baking sheet. Put in the oven and roast for about 10 minutes, until potatoes start to soften.
Remove baking sheet from oven and carefully lay the fish fillet or fillets on top of the potatoes, and spoon a little of the oil over the fish to moisten it. Season fish with salt and pepper and return to oven. Bake for 10 minutes per inch of thickness, or until the fish is cooked to your liking.