1-1/2 pounds Yukon Gold or red skinned potatoes
1/2-1 cup extra virgin olive oil
2 garlic cloves, minced
2 Tbsp chopped fresh flat-leaf parsley
Sea salt and fresh black pepper
1 dried chile pepper, minced
2 heaping tsp dried (but not old) oregano
1 Tbsp lemon zest
1 tsp fennel seeds
1/2 cup tomato pulp (we used canned tomatoes)
1 lb swordfish (or halibut or tuna), sliced in half horizontally to make fillets less than 1/2-inch thick
2 Tbsp chopped fresh basil
1/3 cup unflavored bread crumbs
Slice the potatoes on a mandoline, or by hand, 1/4-inch thick. In a large nonstick frying pan, film the bottom with oil, and sauté the potatoes in batches until lightly browned but not crisp. Place cooked potatoes in a bowl, and toss gently with the garlic, parsley, salt and pepper, and a bit of the minced chile pepper, plus 1/4 cup of the remaining olive oil. Place in a paella pan or large roasting pan, in a single layer if possible.
Mince 1 heaping teaspoon of the oregano with the lemon zest and fennel seeds. Sprinkle over the potatoes. Scatter half the tomato pulp over the potatoes. Place a layer of fish over the potatoes to completely cover. Season with salt, pepper, the remaining chile pepper, oregano, parsley, and the basil, and scatter with the remaining tomato pulp. Top with the bread crumbs and drizzle with olive oil. Refrigerate for 1 hour.
Preheat the oven to 350°F. Bake the tortino for 10-15 minutes, depending on the thickness of the fish, until the bread crumbs are browned and the fish is cooked through. Serve hot or at room temperature.