Cook time: 50 mins | Prep time: 15 mins | Serves: 4

Ingredients.

• 4 tablespoons (40ml) extra virgin olive oil

• 3 small potatoes, peeled and sliced into 0.5 cm thick rounds. See Note 1.

• 1 tablespoon dried oregano

• 1 tablespoon sea salt

• 4 x 150g red snapper fillets, deboned or any firm white fish

• ¾ cup black kalamata olives, pitted, drained

• 1 lemon, juice (40ml)

• salt and cracked pepper to taste

• 10g parsley, chop finely to garnish 

Method.

1. Preheat the oven to 180ºC fan force and grease a large sheet pan (28cm x 35cm) with 1 tablespoon of extra virgin olive oil.

2. Place sliced potatoes into a bowl with 2 tablespoons of extra virgin olive oil, oregano and a tablespoon of sea salt. Mix thoroughly.

3. Evenly spread potato pieces onto the pan and bake for 25-30 minutes, they will be fork tender.

4. Take pan out of the oven and re-distribute most of the potato slices, flipping over and placing around the edge of the pan. Place snapper fillets, skin side up, on the base of the pan between the potatoes. Add black olives around the fish.

5. Add lemon juice, 1 tablespoon of extra virgin olive oil and a sprinkle of salt and pepper on the skin of the fish.

6. Bake for 20 minutes, an extra 5 minutes depending on how thick your snapper fillets are.

7. To serve, add extra virgin olive oil, season and add fresh parsley leaves.

COOKING NOTES:

1. Potatoes need to be sliced thin so they cook and crisp up properly.

Enjoy! Amanda x