A delightful Mediterranean-inspired dish featuring baked fish with layers of potatoes, onions, and aromatic herbs.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even cooking.
Slice the potatoes thinly and chop the onions finely.
Use a mandoline slicer for uniform potato slices.
Heat 3 tablespoons of olive oil in an ovenproof casserole over medium heat.
Ensure the oil is hot before adding the vegetables.
Layer the potatoes in the casserole, seasoning each layer with a pinch of salt and a sprinkle of saffron and paprika.
Overlap the potato slices slightly for even cooking.
Add the onions on top of the potatoes and cook for 5 minutes until softened.
Stir occasionally to prevent sticking.
Place the fish fillets on top of the potato and onion mixture.
Pat the fish dry before placing it to ensure it cooks evenly.
Drizzle the remaining olive oil over the fish and sprinkle with salt, saffron, and paprika.
Adjust the seasoning to your taste.
Bake in the preheated oven for 15 minutes until the fish is cooked through.
Check the fish for doneness by flaking it with a fork.
Garnish with fresh parsley and serve with lemon wedges.
Serve immediately for the best flavor.
