Sunday lunch! Normally an excuse for excess (lasagna, mac&cheese etc.). For a change I have prepared roasted fish on a healthy bedding of potatoes, onions and accompanied by roasted (confit) cherry tomatoes.

  • 1 turbot
  • 1 large potato
  • 1 medium onion
  • 2 branches cherry tomatoes
  • 1 sprig rosemary
  • coarse salt
  • freshly ground pepper

Heat the oven to 200’C (400’F).

Line an oven tray with parchment paper. Using a mandoline slicer, slice the potato (5mm thick) and arrange on one layer, slightly wider than your fish. Sprinkle with salt. Reducing the mandoline slicer to a thinner cut, slice the onion on top of the potato layer. Sprinkle with the rosemary leaves, little oil and freshly ground pepper.

Place the fish on top of the potato layer, using a silicon brush, brush with little e.v.o. oil; place the tomatoes on the tray, brush with little oil and set to the oven for 40 minutes.