Baked Fish With Potatoes, Onions, Saffron And Paprika - cooking recipe

Ingredients

1 1/2 - 2 lbs fish fillets, such as striped bass, turbot, grouper, skin on
kosher salt, to taste
1/2 cup fresh lemon juice
5 tablespoons extra virgin olive oil, divided
1 lb baking potato, peeled and cut into 1/8 inch slices
2 cups vidalia onions, finely chopped (or other sweet onion)
1/4 teaspoon crumbled saffron thread, divided
1/2 teaspoon sweet paprika, divided (preferably Spanish smoked)
2 tablespoons minced fresh parsley

Preparation

Sprinkle the fish fillets with salt and arrange in a flat-bottomed bowl or pie plate.
Pour on the lemon juice and let it sit.
In a shallow, ovenproof casserole, heat 3 tablespoons of the oil.
Add the potatoes in layers and sprinkle each layer with salt.
Turn the potatoes to coat with the oil and saute over medium heat for 2 minutes.
Stir in the onions, 1/8 teaspoon of the saffron, and 1/4 teaspoon of the paprika and saute for 2 minutes more.
Cover and cook over medium-low heat until the potatoes are almost tender, 15-20 minutes, lifting and turning the potato mixture occoasionally.
Preheat the oven to 375 degrees F.
Drain the fish and arrange over the potatoes.
Drizzle the remaining 2 tablespoons oil over the fish and sprinkle with salt and the remaining 1/8 teaspoon saffron and 1/4 teaspoon paprika.
Bake for about 15 minutes, until the fish is just cooked through.
Serve right from the casserole dish or transfer to dinner plates and arrange the potato mixture around and over the fish.
Sprinkle with parsley and serve.