Ingredients
- 4 medium red potatoes, peeled and sliced 1/2 cm thick
- 1/2 lemon sliced wafer thin
- 1/4 cup Macadamia nut oil
- 1 small red onion finely sliced
- 4 garlic cloves finely sliced
- 1 cup cherry tomatoes sliced in half
- 1/2 cup Kalamata olives
- 2 tablespoons baby capers
- Sprigs of fresh thyme
- 1/4 cup dry white wine
- 4 (125-150g) fresh, firm white fillets like Mahi Mahi or Reef Cod
- Salt and Pepper
- Flat leaf parsley to garnish
Method
- Preheat the oven to 200c
- Line a medium shallow baking dish with baking paper.
- In a medium bowl toss the sliced potatoes and sliced lemon with half the macadamia nut oil.
- Layer the potatoes and lemon in the baking dish, season with salt and pepper. Place in the preheated oven for 30 minutes.
- Add sliced onion, garlic and tomatoes, return to the oven for a further 10 minutes.
- Add the capers, olives, wine and sprigs of thyme, top with fish, pour over remaining oil and season with salt and pepper. Return to the oven for approximately 15 to 20 minutes depending on the thickness of the fish.
- Garnish with parsley, serve with crusty bread.
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