LEMON - HERB SOLE ON CRISPY POTATO RAFTS

Serves: 4 Gilbert was inspired by a recipe in a dog- eared copy of Cook’s Illustrated: Discovering garlicky potato rafts was, she writes, “the best thing since the acceptance of wearing yoga pants in public.” The potato rafts are served hot and crisp — a fine base for the delicate fish. A smattering of oven- frizzled capers tops the dish perfectly. Gilbert uses sole, when she can find it, but haddock, halibut or cod are good choices as well. Serve with a simple green salad or baguette and salted butter, if you like. 1 ½ pounds russet potatoes ( about 2 medium), unpeeled and scrubbed, sliced into ¼ - inchthick rounds 2 tablespoons extra virgin olive oil 4 cloves garlic, minced ( roughly 1 tablespoon) ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 4 skinless filets of sole or another firm white fish ( each 5 ounces and 1 to 1 ½ inches thick) 4 tablespoons ( ½ stick) unsalted butter 1 lemon, thinly sliced 8 sprigs fresh thyme 2 tablespoons capers, drained

1. Preheat oven to 425 degrees F with a rack in the centre position. Line a sheet pan with parchment paper.

2. In a large bowl, toss the potatoes with the olive oil, garlic, salt and pepper until well coated.

3. Assemble four potato rafts by overlapping potato slices on the prepared pan in rectangular mounds. Each raft should consist of 3 or 4 shingled rows and be roughly 4 by 6 inches; use 3 or 4 slices of potato per row.

4. Roast the potatoes, rotating the pan halfway through, until golden brown and beginning to crisp, about 30 minutes. Remove pan from oven.

5. With a paper towel, blot the fish filets dry. Place one, skinned side down, centred on each potato raft. Top each piece of fish with 1 tablespoon butter, 2 lemon slices and 2 sprigs thyme. Scatter the capers over the fish and around the pan.

6. Return pan to the oven and roast until the fish is flaky and opaque, about 15 minutes.

7. Transfer the potato rafts and fish to individual plates, ideally with a big spatula. Serve hot.