Pulire le patate e tagliarle a fette sottili. Lasciarle in ammollo mezz’ora e asciugarle successivamente. In un tegame antiaderente, con un filo d’olio, creare un letto con metà delle fette di patate preparate. Aggiungere le olive e le foglie di basilico. Adagiare i filetti di pesce e coprire con le restanti fette di patate. Completare tutto con salvia, timo e basilico e cuocere a 180 gradi in forno ventilato per 20 minuti
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