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20 min
for
4
people
Ingredients
| 500 g | Waxy potatoes, scrubbed but not peeled |
| 1 cup | Extra virgin olive oil, in two 1/2 cup measures |
| 3 | Garlic cloves, minced |
| 2 Tbsp | Fresh parsley, chopped |
| 1 to taste | Salt & freshly ground pepper |
| ½ tsp | Ground chilli |
| 2 tsp | Fresh oregano, heaped |
| 2 | Lemons, for 1 tbsp of zest |
| 1 tsp | Fennel seeds |
| ½ cup | Tomatoes, canned or fresh, chopped |
| 4 fillets | White fish, choose a firm fish such as kingfish or bluenose (Main) |
| 2 Tbsp | Fresh basil |
| ⅓ cup | Breadcrumbs |
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Directions
- Preheat the oven to 180C.
- Boil potatoes until just tender - about five minutes, then drain. Dress with garlic, 1 tablespoon parsley, salt, pepper and 1/2 cup olive oil then stir to combine. Put into a 20x25cm dish in one layer.
- Mince one heaped teaspoon of oregano with lemon zest and fennel seeds. Sprinkle over potatoes and scatter with half the tomato pulp.
- Place the fish on the potatoes to cover. Season with salt, pepper, chilli, one teaspoon oregano, parsley and basil, then scatter with remaining tomatoes.
- Top with breadcrumbs and drizzle with 1/2 cup olive oil. Refrigerate for one hour.
- Bake for 20 minutes or until breadcrumbs are golden.
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