6 servings 

INGREDIENTS

• 1 ½ pounds large Yukon gold potatoes, peeled and sliced
• 1 wild striped bass fillet, 28 to 30 ounces, with skin (salmon can be substituted)
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
•   Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, sliced
• 1 medium-size onion, peeled and sliced thin
• 4 cups coarsely shredded Swiss chardor kale
• ½ cup dry white wine

PREPARATION

1. Put the potato slices in a saucepan, cover with water and boil until just tender, 10 to 15 minutes. Drain and set aside.
2. Meanwhile, preheat oven to 500 degrees.
3. Cut the fillet into six equal portions. Mix the vinegar and mustard together and brush on the flesh side of the fish. Season to taste with salt and pepper.
4. When the oven is hot, spread a baking dish large enough to hold the fish in a single layer with the oil. Put in the oven for five minutes.
5. Put the fish, skin side down, in the baking dish and bake for five minutes, just until the skin begins to crisp.
6. Remove the fish from the baking dish and spread the garlic, onions, potatoes and greens in the baking dish. Season with salt and pepper. Put the fish on top of the vegetables skin side up. Drizzle the wine around the greens and return the dish to the oven.
7. Bake until the fish is cooked through and the greens have wilted, about 10 minutes. If you are using salmon, you may want to cook the fish a little less. Serve each portion of fish on a bed of greens and potatoes, moistening each serving with the pan juices.