Step 1

Make 2 parallel diagonal cuts in the thickest parts on each side of each fish. Place in a nonmetallic dish and spread the tapenade over the inside and outside of the fish. Cut 2 slices of the lemon. Tuck a lemon slice into each fish and squeeze the juice from the remaining lemon over the top. Cover and refrigerate for at least 1 and up to 2 hours.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Coat an ovenproof dish with 1 tbsp of the oil. Layer half the potatoes in the dish. Layer the onions and peppers on top, sprinkle with the garlic and parsley, sprinkle with the paprika, then top with the remaining potatoes. Drizzle the remaining oil over the potatoes and sprinkle with 3 tablespoons of water. Cover with aluminum foil. Bake for 40 minutes.

Step 3

Increase the oven to 425 degrees F (220 degrees C). Place the fish on top of the potatoes, pour the wine over the fish, and season well with salt and pepper. Return the dish to the oven, uncovered, for 20 minutes, until the fish is opaque when pierced with a knife. Serve immediately.

Step 4

Baked Salmon with Cucumber Dill Sauce

Step 5

Baked Fish n' Chips with Honey Vinegar

Step 6

Herb-baked Swordfish