Walleye with Roasted Grapes and Fingerling Potatoes

Ingredients

• 1 pound small fingerling potatoes
• 4 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 10 ounces tart red seedless grapes
• 4 walleye or other white fish fillets such as cod, haddock, or tilapia, about 6 ounces each
• 1 medium clove garlic, thinly sliced
• 1 lemon, half left whole, half thinly sliced

Directions

1. Set a rack in the center of the oven and heat it to 450 degrees F. Put the potatoes on a rimmed 12- by 18-inch baking sheet, add 2 tablespoons olive oil, and season with a pinch of salt and pepper. Toss everything together so the potatoes are coated, then slide the pan into the oven for 10 minutes.
2. Take the pan out carefully, then use tongs to shift the potatoes over to one side. Spoon a tablespoon of oil onto the open side of the pan, then arrange the grapes and the walleye fillets there, placing the fish skin-side down. Sprinkle each fillet with a pinch of salt and pepper, then lay a few garlic slices and a couple of lemon slices on top. Pour the remaining tablespoon of olive oil over the fish.
3. Put the sheet pan back in the oven and roast until the fish is cooked through and the potatoes are tender, 10 to 12 minutes.
4. Arrange the fish, grapes, and potatoes on four plates. Squeeze juice from the uncut lemon half over each portion, and serve right away.