INGREDIENTS
4 medium yukon potatoes
4 TBSP. olive oil
1 large onion, thinly sliced
1 large red bell pepper, cut into strips
4 garlic cloves, crushed
2 sprigs thyme, leaves only
3/4 cup white wine
1 1/2 cups chicken broth
Salt and black pepper
2 to 3 lbs. striper, head on, scales removed, gutted
1 lemon, juiced
Parsley, chopped for garnish
DIRECTIONS
Preheat oven to 400 degrees.
Place potatoes in a small pot; bring to a boil, add salt and cook for 10 minutes.
The potatoes should still be firm.
Drain and set aside.
Heat the oil in a roasting pan until it almost sizzles.
Add the onions and peppers; cook until the vegetables are soft and browned.
Add the garlic; cook another 2 to 3 minutes.
Stir in the wine, scraping the bits on the bottom of the pan with a wooden spoon.
Stir in the chicken broth and bring mixture to a boil.
Season the fish with salt and black pepper inside and out.
After the broth and vegetables have been boiling for 5 minutes, place the fish in the pan, add the potatoes and place in the oven; bake about 30 minutes, basting the fish with the pan juices 2 or 3 times during cooking.
Change the oven setting to broil, remove pan from the oven and then remove the fish from the roasting pan.
Place the fish on a baking tray and place under the broiler 3 to 5 minutes, or until brown and crusty.
Be careful not to scorch the fish.
Transfer the fish to a serving platter.
Add the lemon juice to the bell pepper and potatoe mixture and season with salt and pepper.
Spoon the mixture over and around the fish.
Garnish with parsley and serve immediately.
Serves 3.
