a medium saucepan over high heat, bring the potatoes to a boil in
enough salted water to cover them by 1 inch. Reduce the heat to a brisk
simmer and cook until tender but not falling apart, about 5 minutes.
Drain. Set aside.
the fish dry and season with 1/2 tsp. salt and 1/4 tsp. pepper. Heat
1-1/2 Tbs. of the olive oil in a 12-inch nonstick skillet over
medium-high heat until shimmering hot. Sauté shallot in pan until cooked
about 4 minutes. Arrange the fish skin side down in the pan so the
fillets fit without touching. Cook undisturbed for 3 minutes. Flip the
fillets and cook until the fish is cooked through, an additional 2 to 3
minutes. With a slotted spatula, transfer the fish to a serving platter
the remaining 1-1/2 Tbs. oil to the pan and heat until shimmering. Add
the potatoes and rosemary and cook, flipping occasionally, until the
potatoes are tender, 3 to 4 minutes. Add the olives, parsley, balsamic,
and a pinch of salt and pepper and stir gently to heat. Arrange the
potato mixture around the fish. Squeeze lemon on fish and potatoes.
Serve garnished with the lemon wedges.
Serve with Frisée and Grape Salad with Verjus and Blue Cheese.
Recipe provided by Ellen Sullivan ~ thanks Ellen!