Baked Fish and Chips

Ingredients

 * 4 large red potatoes, thinly sliced
 * 1 fennel bulb, trimmed and thinly sliced
 * 2 cloves garlic, minced
 * 2 tbsp olive oil
 * ¾ tsp + ⅛ tsp sea salt
 * ½ tsp coarsely ground black pepper
 * 4 pieces white fish (ie. scrod, halibut, pollack)
 * 1 medium tomato, diced
 * 1 large mango, peeled, diced and drizzled with lime juice
 * feathery fennel tops

Directions

 * 1) Preheat oven to 425°F.
 * 2) In shallow 2½ quart casserole, toss potatoes, fennel, garlic, olive oil, ¾ tsp sea salt and ¼ tsp pepper.
 * 3) Bake uncovered, 45 minutes or until vegetables are fork-tender and lightly browned, stirring once.
 * 4) Sprinkle fish with remaining sea salt and pepper.
 * 5) Arrange fish on top of potato mixture; bake 10 – 15 minutes longer or until fish flakes easily when tested with fork.
 * 6) Sprinkle with diced tomato and mango.
 * 7) Garnish with fennel tops.