Roasted Black Sea Bass With Artichoke & Potato Gratin

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The Gratin

1/4 cup extra-virgin olive oil

8 garlic cloves, peeled and sliced

1 teaspoon kosher salt

8 small artichokes, trimmed of outer leaves, topped, turned, quartered and held in acidulated water

2 tablespoons dry white wine

2 tablespoons water

1/2 cup heavy cream

2 large russet potatoes, peeled and cut into 1-inch cubes

The Bass

4 black sea bass, about 1 1/2 pounds each ( striped bass, tai snapper or rainbow trout may be substituted), butterflied from the belly, backbone removed, leaving head and tail intact.

1/2 cup extra virgin olive oil

2 teaspoons sea salt

8 fresh Mediterranean bay leaves (not California bay)

2 to 3 Meyer lemons, cut into paper-thin slices (you'll need 16 slices)

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