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Ingredients

• 2 pounds  Yukon Gold potatoes, peeled and sliced 1/2 inch thick
• 1 pound  tomatoes, cut into large chunks
• 3/4 cup  pitted green olives
• 1/4 cup  torn basil leaves
• 1/2 cup  plus 3 tablespoons extra-virgin olive oil
•   Salt and freshly ground pepper
• 2 3-pound  sea bass, cleaned
• 1/2 cup  pine nuts

Description

Chef Maurizio Quaranta Serves A Fusion Of Liguria's Seafood And Piedmont's Hill-country Food. In This Recipe, He Roasts Sea Bass With Olives And Tomatoes Until The Fish Is Crisp And Succulent. His Special Touch Is Spooning Toasted Warm Pine Nuts O

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