- 4 teaspoons olive oil
- 1 pound potatoes, preferably Yukon Gold, peeled and thinly sliced
- Salt and freshly ground black pepper to taste
- 2 teaspoons chopped fresh thyme
- 1 pound fresh cod, haddock or halibut fillets
- Pinch of red chile flakes (optional)
- 1 tablespoon homemade breadcrumbs or store bought
- 1 tablespoon unsalted butter, cut into small cubes
- 1 1/2 dozen littleneck or mahogany clams, scrubbed clean (about 2 pounds)
- 3 tablespoons chopped fresh parsley (optional)
Position a rack in the middle of the oven and preheat the oven to 400 degrees F.
Grease the bottom of a large (about 14-inch) gratin dish, ovenproof skillet, or earthenware dish with 1 teaspoon of the oil. Arrange the potato slices in an overlapping pattern to create one layer. Season liberally with salt and pepper and 1 teaspoon of the thyme. Brush the top with 2 teaspoons of the oil and bake for 20 minutes.
Remove the potatoes from the oven and raise the temperature to 450 degrees F. Place the cod fillets on top of the potatoes and brush with the remaining teaspoon of oil. Season with salt, pepper, the remaining teaspoon of thyme, and the chile flakes, if you want to give the dish a spicy bite. Sprinkle with the breadcrumbs and top with the butter cubes. Place the clams around the cod. Roast the fish for 10 minutes. Remove from the oven and carefully flip the clams over to release their juice, without disturbing any of the potatoes. Roast another 5 to 8 minutes, or until the clams have just opened and the fish is opaque. Remove from the oven; baste the top of the fish with the clam juices and serve immediately, sprinkled with the parsley.