Mediterranean Baked Fish

3 medium potatoes
2 onions, halved and sliced
2 tbsp-olive oil, plus more for drizzling
2 garlic cloves, very finely chopped
1 ½ pounds thick skinless fish fillets, such as sea bass or telapia
1 bay leaf
1 thyme spring
3 tomatoes, peeled and thinly sliced
2 tbsp orange juice
4 tbsp dry white wine
½ tsp saffron threads, steeped in 4 tbsp boiling water
Salt and freshly ground black pepper

1. Cook the potatoes in boiling salted water for 15 minutes, then drain. When the potatoes are cool enough to handle, peel off the sins and slice them thinly.

2. Meanwhile, in a heavy frying pan, fry the onions in the oil over medium-low heat for about 10 minutes, stirring frequently. Add the garlic and continue cooking for a few minutes until the onions are soft and golden.

3. Preheat the oven to 375 degrees. Layer half the potato slices in an 8 cup baking dish. Cover with half the onions. Season with salt and pepper.

4. Place the fish fillets on top of the vegetables and tuck in the herbs between them. Top with the tomato slices and then the remaining onions and potatoes.

5. Pour over the orange juice, wine and saffron liquid, season with salt and pepper and drizzle a little extra olive oil on top. Bake uncovered for about 30 minutes until the potatoes are tender and the fish is cooked.

Serves 4.

Note: This recipe comes from my favorite recipe book: French: The Secrets of Clasic Cooking Made Easy, Carole Clements and Elizabeth Wolf-Cohen