4 8-ounce fillets of local striped bass from Long Island, skin left on
Salt and freshly ground black pepper
4 tablespoons olive oil
4 sweet Vidalia onions, sliced
4 medium Idaho potatoes, peeled and sliced into large medallions
4 tomatoes, sliced
4 tablespoons capers
4 tablespoons chopped fresh thyme
4 tablespoons chopped fresh oregano
6 cups fish stock
4 tablespoons chopped fresh scallions
4 tablespoons chopped fresh dill
Preheat the oven to 500 degrees. Score the skin with a sharp knife, and season with salt and pepper. Heat the oil in a large sauté pan; add the fish, skin-side-down, and brown over high heat, about 3 to 4 minutes. Turn the fish over, and add the onions, potatoes, and tomatoes, and continue cooking for about 5 minutes. Add the capers, thyme, oregano, and fish stock.
Transfer the mixture to a large casserole and bake, uncovered, for about 20 minutes. Remove from the oven, sprinkle with the scallions and dill, and serve.