Baked Fish and Chips

Description
For fish lovers! Serve up a red-hot treat with seafood and vegetables cooked to divine perfection. Make baked fish and chips tastier by sprinkling with tomatoes and mangoes.

Ingredients

 * 4 large red potatoes, thinly sliced
 * 1 fennel bulb, trimmed and thinly sliced
 * 2 cloves garlic, minced
 * 2 tbsp. olive oil
 * 3 tsp. sea salt, reserving 2 teaspoons for fish
 * 3 ¼ tsp. coarsely ground black pepper, reserving 3 teaspoons for fish
 * 4 pieces white fish (i.e. scrod, halibut, pollack)
 * 1 medium tomato, diced
 * 1 large mango, peeled, diced, and drizzled with lime juice
 * feathery fennel tops

Directions

 * 1) Preheat an oven to 425° F.
 * 2) In a shallow 2 ½-quart casserole, toss potatoes, fennel, garlic, olive oil, 1 tsp. sea salt, and ¼ tsp. pepper.
 * 3) Bake uncovered, 45 minutes or until vegetables are fork-tender and lightly browned, stirring once. Sprinkle fish with the remaining sea salt and pepper.
 * 4) Arrange fish on top of potato mixture; bake 10 – 15 minutes longer or until fish flakes easily when tested with fork.
 * 5) Sprinkle with the diced tomato and mango. Garnish with fennel tops. Serve warm and plain.