1 pound new potatoes, peeled and thinly sliced
1/2 cup extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
1 cup fresh parsley, tightly packed, stems and leaves
3 garlic cloves, peeled
1/4 cup dry white wine
2 tablespoons white wine vinegar
1 1/2 pounds of deboned and skinned fish fillets (lemon sole, cod, basa)
1 medium white onion, sliced in thin rings (about 1 heaping cup)
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