Modes

Ingredients

• 1–2 Tablespoons oil

• 1 pound Yukon Gold potatoes, thinly sliced

• 4 (4–5 ounce) sea bass or branzino fillets

• salt and pepper, to taste for fish

• 1/2 cup pine nuts, toasted

• 2 ounces pitted Niçoise or Kalamata olives

• 2 ounces pitted Castelvetrano olives

• 1/2 cup dry white wine, such as Pinot Grigio

• 1 1/2 Tablespoons minced fresh marjoram

• 2 Tablespoons Italian olive oil

• 3 cups baby spinach

• 1/4 teaspoon salt, for potatoes

Instructions

Cook the Potatoes

Heat the Wolf Convection Oven on Roast Mode at 400 degrees with the wire rack in position 4. Heat a sauté pan or skillet over medium-high heat. Add the oil, potatoes, 1/4 teaspoon salt, and stir to coat. Cook, stirring occasionally, for 6–8 minutes, or until lightly browned. Remove from the heat and layer the potatoes in the bottom of a baking dish.

Roast the Fish

Top the potatoes with the sea bass fillets and season with salt and pepper. Add 1/4 cup of the pine nuts, olives, wine, and marjoram. Drizzle the olive oil over the top. Roast in the oven for 11–14 minutes, or until the fish is tender and flaky.

Plate and Serve

Arrange the spinach on a serving platter and top with the potatoes, fish, and remaining pine nuts.