Grilled fish with tomatoes, potatoes and lemon

Michael Craig

This is a sort of one-cook dinner; all you need is a salad to go with it.

Ingredients

2	Potatoes, small, scrubbed but leave skin on, boiled till just tender, then sliced into 1 cm discs
1	Fish fillet, (per person)
1	Tomato, medium, cut crossways into 1 cm slices
¼	Red onions, peeled and thinly sliced
1	Lemon, Juice of half a lemon, the other half is to serve with the fish. Cut the lemon crossways.
1	Fresh herbs, A scattering of "tomato herbs"
1	Olive oil, or melted butter
1 to taste	Salt and pepper

Directions

1. Preheat the oven to 180 degC.
2. Brush a baking tray with oil or melted butter.
3. Make a base of the potato slices, red onion slices and tomato slices and a few herb sprigs, one base for each fish fillet.
4. Season with salt and pepper.
5. Put into the preheated oven for 10 mins, this will start to wilt the tomato and soften the onion.
6. Remove and place a fish fillet on each base.
7. Brush the top of the filet with oil or melted butter, season with salt and pepper.
8. Squeeze the juice of the half lemon across this stack.
9. Return to the oven and cook until the fish is just flaking, the time will depend on what fish you are using.
10. Remove from the oven and plate up, serve with the other lemon half (you may like to grill the lemon in a hot pan to add colour).