How to make it

  • Preheat the oven to 160c/320f/Gas 3
  • Arrange the potatoes, onion and red pepper in layers in a greased baking pan, sprinkling each layer with oil (a total of 3tbsp), garlic, salt, and pepper;
  • Scatter the tomato wedges over the potatoes, cover tightly with foil, and bake for 1½ hours or so, or until the potatoes are tender but still with some bite;
  • Meanwhile, sprinkle the fish steaks on both sides with a little sea salt and set aside;
  • In a small bowl, mix the fresh herbs together and set aside;
  • When potatoes are ready, remove dish from oven, place the fish on top of the potatoes and brush with the remaining 1tbsp oil;
  • Pour in the wine, sprinkle the herbs and lemon juice over the fish and potatoes, dust the fish with bread crumbs and return to oven;
  • Cook for some 15 minutes or so, basting several times during the process, until the fish is just cooked through

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