Roast baby snapper with potatoes, lemon and capers

Ingredients

• 50 ml extra-virgin olive oil, plus extra for drizzling
• Juice of 1 lemon
• 400 gm Desiree potatoes, thinly sliced
• 2 oregano sprigs, plus extra to serve
• 2 baby snapper fillets (200gm each), skin on, pin-boned
• 250 gm cherry tomatoes on the vine
• 1 tbsp salted capers, rinsed
• Parsley leaves and lemon wedges, to serve

Instructions

1. 1

   1: Preheat oven to 180°C, fan-forced. Combine oil and juice in bowl; season.

2. 2

   2: Arrange potatoes on a small baking tray or in an ovenproof dish in a single layer. Tuck oregano under and around potatoes. Drizzle over olive oil mixture, season and roast until potatoes are golden and cooked (20-25 minutes).

3. 3

   3: Arrange snapper, skin-side up, on top of potatoes. Add tomatoes, scatter over capers and drizzle with a little extra olive oil. Return tray to oven and roast until fish is just cooked through (10-12 minutes).

4. 4

   4: Scatter with parsley and serve with lemon wedges.