Lemon Herb Fish & Potatoes

• Fish Fillet(700 g)
• Potato(800 g)
• Olive oil(4 tbsp)
• Garlic(4 cloves)
• Lemon(2)
• Flat Leaf Parsley(20 g)
• Fresh dill(10 g)
• Dried Oregano(1 tsp)
• Paprika(1 tsp)
• Salt(1½ tsp)
• Black pepper(¾ tsp)
• Arugula(80 g)

Method

1. 1

   Heat the oven to 220°C. Cut the {Potato} into bite-size chunks. Finely chop the {Garlic}, {Fresh parsley}, and {Fresh dill}. Zest 1 {Lemon} and cut both {Lemon} into wedges.

   ~15 min

2. 2

   Spread the {Potato} on a large tray. Toss with {Olive oil}, half the {Garlic}, the {Oregano}, half the {Salt}, and half the {Black pepper}. Roast for 20 minutes until the edges are turning golden.

   ~20 min

3. 3

   Pat the {Fish Fillet} dry, then season with the remaining {Salt}, remaining {Black pepper}, and the {Paprika}. In a small bowl, mix the remaining {Olive oil}, remaining {Garlic}, the chopped {Fresh parsley}, chopped {Fresh dill}, and the {Lemon} zest.

4. 4

   Push the potatoes to one side of the tray and add the {Fish Fillet}. Spoon over the herb mixture. Return to the oven and bake for 10 minutes, or until the fish flakes easily and reaches 63°C internally.

   ~10 min

5. 5

   Scatter the {Arugula} over plates, spoon on the roasted {Potato}, and set the {Fish Fillet} on top. Squeeze over a few {Lemon} wedges and serve the rest alongside.

   ~10 min