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In Jerez de la Frontera, a type of sea bream called pargo is the favored fish for this dish. I've substituted a thick fillet of tilefish, which, being quite dense, takes longer to cook than the recommended 10-minutes-to-the-inch. Thick fillets of monkfish, sea bass, red snapper or grouper also work well in the recipe.
Around Jerez, the food often includes sherry.
Here the fish baked with potatoes, onions, peppers, and tomatoes is finished
with a splash of sherry, which provides a wonderful aroma.
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Preheat oven to 375 degrees.
Rinse and drain potatoes. Spread half of the sliced potatoes in the bottom of lightly oiled shallow 3-quart baking dish. Scatter garlic, parsley, onion, tomatoes and peppers on top and season with salt and pepper. Finish with the remaining potatoes. Pour 1 cup of water over the mixture and cover with foil. Bake for 1 hour.
Meanwhile, season fish with salt and pepper and make 4 to 5 slashes on each side of the fillet. Let stand 10 minutes.
After the potatoes have baked f or 1 hour, raise the oven temperature to 25 degrees F. Remove the baking dish from the oven. Nestle the fish, skin-side down, into the bed of potatoes and vegetables. Lay the lemon slices on top and drizzle the oil. Tuck the bay leaf and sprigs of thyme under the fish and return the dish, uncovered, to the oven's uppermost rack. Bake for about 15 minutes, until the fish flesh is opaque. I ti is not necessary to turn the fish in the pan. The surrounding potatoes should be crusty and browned.
Spoon sherry over the fish and return to the oven for 2 minutes. Remove the bay leaf. Serve directly from the baking dish.