A one-tray supper. The potatoes go in first, the fish goes on top, and everything picks up the lemon, garlic and herbs.
Method
Heat the oven to 200C (180C fan). Toss the potatoes and garlic with 2 tbsp of oil and a good pinch of salt in a roasting dish, then roast for 25 minutes.
Cut three slashes into each side of the fish. Season inside and out, and fill the cavities with a few lemon slices and herb sprigs.
Push the potatoes to the sides, lay the fish in the middle and tuck the remaining lemon and herbs around them. Drizzle with the last of the oil.
Roast for 18 to 20 minutes, until the eyes have turned white and the flesh lifts easily from the bone.
Bring the dish to the table and serve straight from it.
From the counter
We can scale and gut the fish for you while you wait.
