Greek Christmas Fish Platter (Sea Bream, Prawns and Potatoes)

• 900 g Mixed baby potatoes
• 2 tsp Fine sea salt
• 1 tsp Black peppercorns
• 2 medium Sea bream, whole
• 400 g King prawns, raw, peeled and deveined
• 6 cloves Garlic
• 2 tsp Dried oregano
• 120 ml Dry White Wine
• 90 ml Extra virgin olive oil
• 2 medium Lemon
• 15 g Fresh parsley

1. Heat the oven to 220°C (430°F). Put the potatoes in a saucepan, cover with cold water, add 1 tsp of the fine sea salt and bring to the boil. Simmer for 10 minutes until just starting to soften, then drain well in a colander.
2. Meanwhile, crush the black peppercorns in a mortar and pestle. Finely grate the zest from 1 lemon, then juice both lemons. Finely chop the parsley and set aside for serving.
3. Tip the drained potatoes onto a large baking tray and lightly squash a few with the back of a spoon so the edges roughen. Add 60 ml of the extra virgin olive oil, the dried oregano, half the crushed pepper, and the remaining 1 tsp fine sea salt. Toss well and roast for 15 minutes until the edges are turning golden.
4. While the potatoes roast, finely chop the garlic. Pat the sea bream dry, then make 3 shallow slashes on each side. Rub the fish with 15 ml olive oil, half the garlic, and a little of the lemon zest and crushed pepper.
5. Take the tray from the oven and nestle the sea bream among the potatoes. Pour the dry white wine around the tray (not over the fish), then return to the oven for 12 minutes. The fish is ready when the flesh flakes easily and the thickest part is opaque.
6. Toss the king prawns with the remaining garlic, the remaining 15 ml olive oil, and the remaining lemon zest. Add the prawns to the tray and roast for 4 to 6 minutes until pink and just cooked through. Spoon a little of the tray juices over the potatoes as they finish.
7. Rest the tray for 3 minutes, then squeeze over a little lemon juice to taste. Scatter with the fresh parsley and serve straight from the tray with extra lemon juice on the side. If you like, spoon the wine and olive oil juices over the fish at the table.

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