1 kilogram medium, waxy potatoes, scrubbed or peeled
1 tablespoon chopped rosemary
2 kilogram whole fish, gutted and scaled (I used a snapper)
1 lemon, sliced
2 sprigs rosemary
1 punnet cherry tomatoes
2 tablespoons capers
1⁄2 cup white wine
sea salt and freshly ground pepper
Preheat the oven to 200 ̊C.
Cook the potatoes in well salted, boiling water until just cooked. Drain and when cool enough to handle, slice 1 cm thick.
Choose a shallow baking dish or tray large enough to hold the fish and drizzle it with olive oil. Season the oil with sea salt and freshly ground pepper. Arrange the potatoes in an even layer, drizzle with more olive oil and scatter with the rosemary. Roast for 15-20 minutes until starting to colour.
Make two deep slashes in one side of the fish and stuff them with a couple of slices of lemon. Season the cavity of the fish and stuff with the remaining lemon and the sprigs of rosemary. Rub the skin with olive oil and place on top of the potatoes. Toss the tomatoes and capers with a little olive oil and scatter over the potatoes. Pour over the wine and season.
Roast for about 20 minutes or until the fish flakes easily and is just cooked to the bone. Cooking time will depend on the size of the fish.
To serve: Remove the fillets from each side of the fish and serve with the rosemary potatoes.