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Olive Oil Poached Fish and Mashed Potatoes
Description  Olive Oil Poached Halibut with Julienne Vegetables
Serves 8
1/2 cup Kalamata olives
1/4 cup capers, rinsed
2 cloves garlic
2 lb. (1 inch thick) halibut fillets
1 1/2 lg. lemons, thinly sliced crosswise
1/4 cup fresh flat-leaf parsley
1 cup extra-virgin olive oil
1 cup tomatoes, concasse
1 cup carrots, peeled, julienned
1 cup zucchini, julienned
1 cup summer squash, julienned
1 cup red bell peppers, julienned
Salt & pepper
Fresh flat-leaf parsley, chopped, for garnish
Preheat oven to 350°F. 
Chop capers, garlic and parsley and pat fish dry. Sprinkle fish with salt and pepper and caper mixture, let stand 10 minutes at room temperature.
Arrange half of lemon slices in 1 layer in a 9x13-inch glass baking dish and arrange fish in a single layer over lemon. Top with remaining caper mixture, remaining lemon slices, olives and all vegetables, then pour oil over fish. Bake in middle of oven, uncovered, until fish just flakes and is cooked through, about 30 minutes.
Serve fish with mashed potatoes and the vegetables and sauce remaining in the baking dish. Sprinkle with more fresh parsley.
Olive Oil Mashed Potatoes
Serves 8
2 lbs. Russet potatoes, scrubbed but unpeeled
1 tsp. sea salt
1/4 cup olive oil
Pour enough cold water over the potatoes in a large saucepan to cover them. Season the water with salt and bring to a boil. Cook until the potatoes are tender but still hold their shape, 25 to 30 minutes, depending on the size and shape of the potatoes. Drain the potatoes and let stand until cool enough to handle.
Peel the potatoes, and pass them through a ricer or a food mill with a fine disk. Gently stir in the olive oil and season them to taste with salt. Serve hot.
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