DIRECTIONS
Preheat oven to 450-degrees.
Peel and slice the potatoes thinly (about 1/8-inch thick).
In a 10x16 casserole dish (preferably enameled cast iron), mix the potatoes with 1/2 the garlic, 1/2 the parsley, 1/2 the olive oil and a liberal amount of salt and pepper.
Arrange the potatoes evenly over the bottom and sides of the dish.
Place the dish in the upper third of the preheated oven, and bake for 15 minutes.
Remove and place the fillets, skin side down, on the potatoes.
Mix the remaining olive oil, garlic and parsley and pour over the fillets.
Salt and pepper liberally and return the casserole to the oven for 10 minutes.
Remove the dish from the oven, and using a spoon, baste the fish and exposed potatoes with some of the oil in dish.
Loosen the browned potatoes from the sides of the dish and replace with unbrowned potatoes from the dish bottom.
Bake 5 minutes longer and serve piping hot.
Serves 2-3.