Marinated Cod Fillets W/Potato Scales

Combine all marinade ingredients in a bowl, mix well & set aside.

Remove any skin from fish fillets. Place fillets in a shallow dish & pour the marinade over them. Cover & refrigerate at least 4-6 hrs or overnight.

When ready to assemble dish, preheat oven to 400°F.

Drain marinade from fish fillets & reserve. Pat top side of fish fillets dry w/paper towels & place them in 9x13 in baking dish sprayed w/PAM.

Using the slicing blade of a food processor, a mandoline or a very sharp knife … slice the potatoes into uniformly thin slices no thicker than 1/8-inch.

Overlap potato slices on the surface of the fish fillets & drizzle reserved marinade over the "potato scales".

Bake fish fillets (uncovered) for 20-25 minutes or till tender (If the potatoes & fish appear to be done & you want a crisper texture or browner color, put the fillets under your broiler for a cpl of minutes).

NOTES: 1) The thickness of the fillets & potato slices + the tendency of oven temps to vary can cause cooking times to vary as well -- 2) Although written for the use of cod, IMO other white fish varieties will also work well (sole, flounder, snapper, haddock, etc) -- 3) Patting the tops of the fillets dry is very important as it prevents the potato slices from slipping out of position once cooking begins.