Name: Herb-Roasted Whole Branzino with Potatoes, Tomatoes, and Olives
Yield: 4 Servings
Ingredients: Nonstick vegetable oil spray; 1 1/4 pounds russet potatoes, peeled, cut crosswise into 1/4-inch-thick rounds; 2 1/2 tablespoons extra-virgin olive oil, divided; 1 teaspoon minced fresh thyme; 2 13- to 14-ounce branzino (loup de mer) or striped bass, scaled, gutted; 6 fresh marjoram sprigs; 4 thin lemon slices, halved; 1/4 cup dry white wine; 1/4 cup water; 2 teaspoons fresh lemon juice; 12 whole Kalamata olives; 12 cherry tomatoes, halved; 2 tablespoons pine nuts, toasted; Fleur de sel

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