Baked mullet with oregano and potatoes

By Lee

Ingredients

• Ingredients
• 1 lemon
• 600 g (3 large) potatoes, thinly sliced
• 3 cloves garlic, crushed
• 125 ml (1/2 cup) olive oil
• 2 tablespoons chopped fresh oregano
• 800 g (about 8) mullet fillets
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh oregano, extra

Preparation

Step 1

Preparation method
Using a vegetable peeler, peel rind from lemon, cut rind into thin strips. Place potatoes, slightly overlapping, over base of baking dish, pour over combined garlic, oil and oregano. Bake, uncovered, at 220°C for about 20 minutes or until potatoes are just tender. Remove dish from oven, place fish skin side down on potatoes. Sprinkle with rind, juice and extra oregano. Bake, uncovered, at 220°C for about 10 minutes or until fish is tender.

Serves 4.