Oven Roasted Barramundi with Herby Potatoes

Method

• Heat the oven to 180C or 160C fan-forced. Brush a large ovenproof dish with a little olive oil.
• Season the fish with salt and black pepper. Drizzle a little olive oil over the fish as well.
• Put the tray in the oven and roast for 8–10 minutes until the fish is cooked through.
• While the barramundi roasts, start preparing the potatoes. Scrub them, and either cut them in half or cut them in quarters, whichever way you fancy.
• Then submerge them in a separate large ovenproof pan of cold salted water.
• Add a drizzle of olive oil to keep them from sticking and bring them to a boil.
• Simmer the potatoes for 10 minutes or until they are almost cooked; they should still have a slight crunch to them. Set aside.
• In a large pan, add lemon juice and a drizzle of olive oil. Toss the lemon slices in the oil and herbs. Cook for a further 2–3 minutes.
• Crush the garlic and put it in a pan with the lemons and their juices. Add the feta cubes.
• Once the potatoes are cooked, add them to the pan along with the capers and onion. Toss all the ingredients together and add pepper to taste. Cook for a minute or two or until the onion is soft.
• Drain the potatoes and lay them in the serving dish along with the fish.
• Add the parsley, and pour the sauce over the potatoes and fish.
• Serving Suggestions: Serve with a side of rocket salad and enjoy!