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Ingredients
Method
- 1kg King Edward potatoes, sliced into thin rounds
- 2 tbsp olive oil
- 3 sliced garlic cloves
- 1 sliced fennel bulb
- 1 tsp sea salt flakes
- 10g oregano leaves
- 100g pitted green olives, halved
- 2 x sea bass fillets
- Preheat the oven to 220C. Toss the sliced potatoes in a bowl with the garlic, fennel and salt, then spread in a roasting tin and cook for 20 mins. Add the olives and oregano to the potatoes, turning to help them crisp. Grind over some pepper and roast for 15 mins more.
- Reduce the temperature to 180C and place the fish fillets on top. Roast for 18 mins more, then serve with lemon wedges and a crisp green salad and enjoy.
1 hr
2 serving
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