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Fish: White, Baked on Potato Rafts

kept byaileeoops
recipe byThe Kitchn

When buying the fish, the important thing to keep in mind is the thickness of the fish. Sole fillets are often very thin, so substitute with another thicker white fish instead if you prefer more substantial fillets. * Christine, April 2015


1 1/2 pounds russet potatoes (about 2 medium), unpeeled and scrubbed, sliced into 1/4-inch-thick rounds
2 tablespoons extra virgin olive oil
4 cloves garlic, minced (roughly 1 tablespoon)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 skinless sole fillets or other firm white fish (5 ounces each and 1 to 1 1/2 inches thick)
4 tablespoons (1/2 stick) unsalted butter
1 lemon, thinly sliced
8 sprigs fresh thyme
2 tablespoons capers, drained



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