DIRECTIONS
Preheat oven to 425 degrees.
Cut potatoes into 1/4-inch slices.
Peel and chopped garlic.
Mix the potatoes and chopped garlic together in a roasting pan large enough to hold the bluefish fillets.
Toss with half the oil.
Tear the basil leaves into thin strips and add to the potato garlic mixture.
Toss with the salt and pepper.
Place the roasting pan in the oven for 20 minutes, baking the potatoes until they are just golden.
Remove from the oven; lift out the potatoes and set aside; keep warm.
Place the bluefish in the roasting pan and drizzle with the lemon juice.
Pour the remaining oil over the fillets.
Add the water and wine to the pan, surrounding the fish.
Cover the fillets with the potato mixture.
Return the filled roasting pan to the oven and bake for 10 more minutes.
Divide the fish among plates and serve with the potatoes on the side.
Serves 4-6.