
Baked bass over potato-fennel gratin
Ingredients
Olive oil
2 Tbsp, extra-virgin, divided
Uncooked Yukon gold potato
4 medium, peeled and sliced into 1/4-inch rounds
Table salt
¼ tsp, or to taste, divided
Black pepper
¼ tsp, or to taste, divided
Shallot
4 medium, thinly sliced into rounds
Uncooked fennel bulb
2 medium, tops removed, sliced in half lengthwise, cored, sliced into 1/4-inch slices
Olives
8 olive(s), medium, green variety (such as Sicilian), chopped
Uncooked branzino (sea bass)
1¼ pound(s), striped or Chilean, in one piece
White wine
1 cup(s), dry variety
Home-prepared fish stock
½ cup(s), store-bought fish stock or water
Pine nuts
3 Tbsp, toasted
Chives
2 Tbsp, fresh, chopped