Baked Fish with Roasted Potatoes, Tomatoes, and Salmoriglio Sauce

Ingredients

• 0.5 teaspoon pepper black divided
• 28 ounce canned tomatoes whole drained chopped canned
• 0.8 cup wine dry white
• 4 cups fennel bulb thinly sliced ( 2 small bulbs)
• 1 teaspoon fennel seeds 
• 6 tablespoons parsley fresh divided chopped
• 3  garlic clove minced
• 6 servings sauce 
• 0.8 teaspoon kosher salt divided
• 1 tablespoon olive oil divided
• 1 tablespoon orange zest grated
• 1.5 teaspoons oregano dried
• 6 cups potatoes - remove skin red peeled cut into 1/8-inch slices ( 2 pounds)
• 36 ounce fish fillet white firm

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 45
2. Combine the potatoes, sliced fennel, 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 13 x 9-inch baking dish; toss gently to coat.
3. Bake at 450 for 30 minutes.
4. Heat 1 teaspoon oil in a medium nonstick skillet.
5. Add fennel seeds and garlic; saut 1 minute.
6. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, wine, 4 tablespoons parsley, orange rind, oregano, and tomatoes; bring to a boil. Reduce heat; simmer 8 minutes.
7. Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange fillets over potato mixture; spread tomato mixture over fillets.
8. Bake at 450 for 20 minutes or until the fish flakes easily when tested with a fork.
9. Sprinkle with 2 tablespoons parsley; garnish with lemon rind strips, if desired.
10. Serve with Salmoriglio Sauce.
11. (Totals include Salmoriglio Sauce)