Ingredients

• 750g/1lb 10oz new potatoes
• 1 small unwaxed lemon
• sliced
• 1 tbsp black onion seeds
• 1 x 280g jar sundried tomatoes in oil
• ¼ tsp caster sugar
• 2 whole fish (about 400g/14oz) such as sea bass
• sea trout or Dover sole
• cleaned
• small bunch fresh parsley
• small bunch lemon thyme
• sea salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Boil the potatoes for 10 minutes in a large pan of water until just tender. Drain
• and allow to cool slightly
• then slice them lengthways into about 5mm/¼in thick slices.
• Put the potatoes in a large baking dish or roasting tin lined with baking paper and mix with the lemon slices and onion seeds. Remove the sundried tomatoes from their oil
• reserving the oil and roughly chop the tomatoes. Mix into the potatoes along with 3 tablespoons of the reserved oil. Season with salt
• pepper and the sugar and mix well.
• Season the fish inside and out and place the herbs into the belly cavities
• dividing between the fish. Place the fish on top of the potatoes and drizzle over the remaining reserved sundried tomato oil.
• Bake for 25-30 minutes or until the fish is just cooked through and the potatoes are crisping up. Remove from the oven and serve.