Baked Fish and Chips

Description
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Ingredients

 * 4 large red potatoes, thinly sliced
 * 1 fennel bulb, trimmed and thinly sliced
 * 2 cloves garlic, minced
 * 2 tbsp. olive oil
 * 3/4 tsp. sea salt, plus 1/8 tsp.
 * 1/2 tsp. coarsely ground black pepper
 * 4 pieces white fish (ie. scrod, halibut, pollock)
 * 1 medium tomato, diced
 * 1 large mango, peeled, diced and drizzled with lime juice
 * feathery fennel tops

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