KEY POINTS:
Serves 4
500g waxy potatoes, scrubbed but not peeled
1/2 cup extra virgin olive oil, plus 1/2 cup extra
3 garlic cloves, minced
2 tbsp parsley, chopped
Salt and freshly ground black pepper
1/2 tsp ground chilli
2 heaped tsp fresh oregano
1 tbsp lemon zest
1 tsp fennel seeds
1/2 cup fresh or tinned tomatoes, chopped
4 fillets of firm fish such as kingfish or bluenose
2 tbsp fresh basil
1/3 cup fresh breadcrumbs
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 at 180C for 20 minutes or until breadcrumbs are golden.