DIRECTIONS
Preheat the oven to 450-degrees.
Peel and thinly slice the potatoes.
Mix the potatoes with half the garlic, half the parsley, half the olive oil and a liberal amount of salt and pepper in a 16x10-inch casserole dish.
Arrange the potatoes evenly over the bottom and sides of the dish and place it in the upper 1/3 of the preheated oven. Bake for 15 minutes.
Remove the dish and place the fillets, skin side down, on the potatoes.
Mix the remaining olive oil, garlic and parsley. Pour mixture over the fillets.
Salt and pepper liberally and return the casserole to the oven for 10 minutes.
Remove the dish from the oven and using a spoon, baste the fish and exposed potatoes with some of the oil in dish.
Loosen the browned potatoes from the sides of the dish and replace with unbrowned potatoes from the dish bottom.
Bake 5 minutes more.
Serve piping hot directly from the casserole dish.