Ingredients
5 yellow waxy potatoes (such as Nicola or Desiree), skin on, cut in large dice
3 cloves garlic, smashed in skin, plus extra 2 cloves, finely sliced
2 Tbsp extra virgin olive oil, plus extra ¼ cup
Sea-salt flakes and freshly ground black pepper, to season
30g unsalted butter, plus extra 50g
1 lemon, skin on, finely sliced into rings
2 Tbsp tiny capers
1kg side of fish (such as blue-eye trevalla), boned, skin on, at room temperature
½ cup peas
Dill fronds, flat-leaf parsley leaves and lemon
Method
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Preheat oven to 170°C fan-forced (190°C conventional). Toss potato and garlic with oil in a roasting pan. Season. Roast for 35-40 minutes.
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Meanwhile, in a small saucepan, melt butter on medium heat. Fry extra garlic and lemon until golden, add capers and season. Stir through extra butter and extra oil.
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Put fish on a baking paper-lined oven tray and spoon over lemon caper butter evenly. Add fish to oven and cook for 10 minutes. Remove potatoes and cover loosely with foil to keep warm. Increase oven to 200°C fan-forced (220°C conventional). Scatter fish with peas. Bake for a further 7 minutes. Garnish fish with herbs. Serve with roast potatoes and lemon wedges.
