one 2-pound sea bass, gutted and scaled and rinsed well
1/2 cup extra virgin olive oil
2 large potatoes, cleaned and cut into 1/8 inch-thick slices
2 cloves garlic, finely chopped
1 T fresh thyme, leaves only
salt and pepper
3 tomatoes peeled, seeded and coarsley chopped
15 brine cured green olives, such as lucques or picholien, pitted and coarsley chopped
Preheat oven to 400 degrees. Coat the bottom of a baking dish with olive oil and arrange potatoes on top. Sprinkle with garlic, thyme salt, pepper and more olive oil. Repeat with potatoes, garlic, thymr, salt, pepper and olive oil until you’ve used all the potatoes.
Bake for 20 minutes to start the potatoes cooking. Rub the fish with olive oil, season with salt and pepper, and place fish and bake for and additional 30 minutes, or 15 minutes for each inch of thickness.
Check for doneness, let rest for about 5 minutes and serve with the cooking juices spooned over the fish and potatoes.
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