Step 1

Cut the potatoes lengthwise into ½-inchthick slices.

Step 2

Place in a saucepan and cover with coldwater. Bring to a rapid simmer and cook until just tender to the tip of aknife, 6-8 minutes. Drain and set aside.

Step 3

Pat the snapper fillets dry with papertowels; season with salt and pepper.

Step 4

Heat a large skillet over moderate heatuntil hot. Add 2 Tablespoons oil, swirl to coat, and then position the snapperin the skillet, skin-side down, frying until the skin is golden brownunderneath, 3-4 minutes; flip and cook the other side until the flesh is opaqueand flaky, 2-3 minutes. Remove to a plate and cover with aluminum foil.

Step 5

Add the remaining 2 Tablespoons oil to theskillet. Working in batches if necessary, add the potato slices to the skilletand fry, turning once, until golden, 3-4 minutes.

Step 6

Remove to a clean plate and cover with foilto keep warm.

Step 7

Set the skillet back over medium heat. Addthe garlic, tomatoes, and a pinch of salt, cooking until the garlic is justgolden, about 1 minute. Set off the heat and stir in the chopped olives andbasil.

Step 8

To serve, divide the potatoes and snapperbetween plates. Spoon over the tomatoes, olives, garlic, and basil from theskillet.