Sheet Pan Fish with Roasted Potatoes and Onions

Steps

1. Peel the potatoes and slice them into thin pieces, no more than a quarter of an inch thick. Slice the onion to the same thickness.
2. Toss the sliced potatoes and onions with 1-2 tablespoons of olive oil, salt, and pepper until well coated.
3. Spread the mixture onto a sheet pan lined with parchment paper, ensuring they are spread out evenly.
4. Roast at 400°F (205°C) for 20 minutes.
5. While the potatoes roast, mince 1-3 cloves of garlic. In a small bowl, combine the minced garlic with 1 tablespoon of freshly minced parsley, 1/2 teaspoon of fresh dried thyme, 1/2 teaspoon of finely minced rosemary, 1 tablespoon of lemon juice, 2 tablespoons of olive oil, and a crack of pepper and salt.
6. After 20 minutes, remove the potatoes and onions from the oven. Pour 2 tablespoons of white wine over them (use a sheet pan with sides).
7. Add the fish fillet skin side down to the sheet pan.
8. Pour the garlic and herb mix over the fish first, then drizzle any remaining garlicky herby olive oil on everything.
9. Use your hands or a brush to rub the oil and garlic mixture over the entire fish fillet.
10. Continue roasting for 20 to 25 minutes until the fish is fully cooked (opaque white meat).
11. Check doneness by tearing apart the thickest part of the fillet; it should no longer be translucent.