Preheat the oven to 425F. In a large shallow ovenproof dish, lay half the whiting fillets. Top the fish with half the onions. Lay half the tomatoes over the onions, then top the tomatoes with half the potatoes. Repeat the layers, beginning with the fish and ending with the potatoes. Pour the olive oil over the layers and wedge the whole jalapeno chili and bay leaf into the middle of the dish. Sprinkle with the thyme, salt, and pepper. Bake for 15-20 minutes.
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6 whiting fillets, about 2 1/2 lbs
4 onions, thinly sliced
6 Idaho potatoes, boiled and cooled
4 tomatoes, thinly sliced
1 jalapeno chili
1/2 cup olive oil
1 tbsp fresh thyme
1 bay leaf
salt, pepper
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10
mn
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15
mn
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Leave the jalapeno chili whole; otherwise, the dish will be too spicy.
