Fish substitutions: cod, haddock, hake, halibut, tilapia, red snapper (with skin), stripped bass (with skin)
4 medium red skinned potatoes with skin, cut into eighths
1 Lb green beans, snapped and cut into 1" pieces
2 tomatoes, seeded and chopped
4 garlic cloves (2 whole and 2 thinly sliced)
1 Tbsp whole rosemary or thyme leaves
1/4 cup olive oil
1/4 cup dry white wine
1 Tbsp butter
4 pollock fillets without skin, 6-8 oz each
Salt and pepper
- Set a rack in the lower third of the oven and preheat the oven to 450F (high temperature will crisp the potatoes and cook green beans fast enough to keep them green).
- Season potatoes generously with salt and pepper and mix with 2 Tbsp olive oil, rosemary, and 2 whole garlic cloves in a 9x13x2 baking dish. Roast for 15 minutes in the lower third of the oven.
- Season green beans with salt and add to potatoes. Drizzle with another 2 Tbsp olive oil and continue roasting 10 more minutes.
- Add tomatoes, sliced garlic, wine, and a pinch of salt to potatoes and green beans. Mix it all up, and continue roasting while preparing the fish. If you prefer not to bother with browning the fish, season it with salt and pepper on both sides and proceed to step 6.
- Set a non-stick or cast iron skillet over high heat. Add 1 tsp of butter. Season fish fillets with salt and pepper on both sides. When the pan is hot, place fish in the skillet (if substituting fillets with skin, place them in the skillet skin side down). Sear 3 minutes or until nicely browned.
- Remove the fish to the dish with roasting vegetables placing it browned side up. Top with remaining 2 tsp butter, some vegetables and juices from the pan. Finish cooking in the oven for the total cooking time (searing + baking) of 8 minutes per inch of thickness.
- To test for doneness, separate the flakes of the thickest part with a fork. Fish is done when only a trace of translucency remains in the center.