Psari Plaki (Baked Fish with Tomato and Potatoes)

• 800 g New potatoes
• 1 large Yellow onion
• 4 cloves Garlic
• 90 ml Extra virgin olive oil
• 400 g Canned chopped tomatoes
• 2 tsp Dried oregano
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 700 g White fish fillet, skinless
• 1 medium Lemon
• 20 g Fresh parsley

1. Heat the oven to 200°C (390°F). Slice the new potatoes into 5 mm rounds, slice the onion, and thinly slice 2 garlic cloves; keep the remaining garlic for the sauce.
2. Toss the potatoes and onion in a baking dish with 2 tbsp of the extra virgin olive oil, 1 tsp of the fine sea salt, and 0.5 tsp of the black pepper. Spread into an even layer and bake for 20 minutes, until the potatoes are starting to soften at the edges.
3. Meanwhile, warm 2 tbsp of the extra virgin olive oil in a saucepan over medium heat. Add the remaining garlic and cook for 30 to 60 seconds until fragrant, then stir in the canned chopped tomatoes, dried oregano, 0.5 tsp fine sea salt, and 0.5 tsp black pepper; simmer for 8 to 10 minutes until slightly thickened.
4. Take the dish from the oven and spoon the tomato sauce over the potatoes and onion. Nestle the white fish fillets on top, drizzle over the remaining extra virgin olive oil, and season lightly with a pinch more salt and pepper if needed.
5. Return to the oven and bake for 12 to 15 minutes, until the fish is opaque and flakes easily and the potatoes are tender. If your fillets are thick, allow a few extra minutes and check the centre.
6. Finely chop the fresh parsley. Zest the lemon, then cut it in half and squeeze the juice over the fish and vegetables; scatter over the parsley and lemon zest, and rest for 2 minutes before serving.

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