Thick White Fleshed Fish Fillets Roasted over Potato Gratin
Instructions:
Slice the onions and potatoes thinly, less than 1â„8 inch. A mandoline is admittedly the best tool for the job. Here, use a large fi sh fi llet, which you will slice into pieces after baking. 4 tablespoons (1â„2 stick) unsalted butter 1 large onion, very thinly sliced 1 pound large yellow-fl eshed potatoes, such as Yukon golds, peeled and very thinly sliced 1 teaspoon stemmed thyme or 1â„2 teaspoon dried thyme 1â„2 teaspoon grated nutmeg 1 â„2 teaspoon freshly ground black pepper 11â„2 pounds large, thick white-fleshed fish fillets, such as halibut or cod 1â„2 pound thinly sliced bacon 11â„2 cups half-and-half
- Position the rack in the center of the oven and preheat the oven to 350°F.
- Melt 2 tablespoons butter in a large skillet set over medium heat. Add the onion and cook, stirring often, until soft, about 5 minutes.
- Meanwhile, melt the remaining 2 tablespoons butter in a small saucepan over low heat or in a small bowl in the microwave.
- Spread the onions into the bottom of a 13 × 9-inch baking dish. Lay the potato slices over them, overlapping as necessary. Drizzle the melted butter over the potato slices. Sprinkle the thyme, nutmeg, and pepper over them.
- Set the fi sh fi llet on top of the potatoes. Cover the fi sh with the bacon, overlapping the strips as necessary and tucking them under the fi llet. Place in the oven and bake for 10 minutes.
- Pour the half-and-half around the fi sh in the dish, taking care not to get it on the bacon, but to get it all over the exposed potatoes.
- Return to the oven and continue baking until the bacon is crisp, the potatoes are tender, and the fi sh is fi rm to the touch, 35 to 40 minutes. Let stand at room temperature for 5 minutes, then transfer the fi sh to a cutting board and slice into four servings. Divide the potatoes and onions among four plates and top with the baconwrapped fi sh.