Roasted Halibut On A Bed Of Potatoes

Rub halibut with salt and pepper and set aside.

Place potatoes in a saucepan, cover with salted water and simmer until tender, about 25 minutes. Drain, allow to cool briefly, then slice about 1/4-inch thick with an oiled knife.

Heat oven to 500 degrees F.

Generously coat a 10-inch cast-iron skillet or oven-proof baking dish with 2 tablespoons olive oil. Arrange potatoes in a slightly overlapping layer in pan. Season with salt.

Place garlic and remaining olive oil in a small skillet. Heat on medium-low until garlic begins to color, about a minute. Add chili and cook for 15 seconds.

Use a slotted spoon to transfer chili and garlic to a bowl. Add vinegar to skillet and cover immediately. Cook 2 minutes, or until oil stops popping.

Pour some of the oil mixture over potatoes, add some of the garlic and chili, then top with fish. Drizzle with remaining oil, garlic and chili.

Bake for about 10 minutes, until fish is done. Scatter parsley on top and serve.