By cooking everything all on one tray gives you the advantage of having both the fish and the chips ready at the same time, with minimal washing up! Using fresh fish is key and make sure to slightly undercook the fish as it will continue to cook once removed from the oven.  

Serves 4
Prep time: 5 minutes  
Cook time: 40 minutes 

Ingredients: 

• 4 large potatoes, skin on, washed  
• 3 tablespoons of olive oil  
• Sea salt and pepper to taste  
• 2 teaspoons dried oregano  
• 1 x 750g side white fish (snapper, barramundi, coral trout, cod ect)  
• 1 lemon  
• 2 baby gem lettuce, washed  

Method: 

1. Pre heat the oven to 180 degrees C.
2. Slice the potatoes into wedges around 1.5cm thick and place them onto an oven tray.
3. Drizzle the potatoes with 2 tablespoons of oil, a pinch of salt and 1 teaspoon of oregano.
4. Toss to coat then place into the oven for 25 minutes, or until the potatoes are tender and starting to turn golden.
5. Place the fish into the middle of the tray and drizzle with remaining oil, sea salt and oregano.
6. Place back into the oven for 15 minutes, or until the fish is nearly cooked all the way through and the potatoes are crisp.  
7. Cut the lettuce into wedges and place onto the tray with lemon zest and lemon wedges before serving.