600 grams firm white fish fillets (I used monkfish)
1 kilogram Agria potatoes, peeled and sliced 1cm thick
2 tablespoons olive oil
1 small red onion, sliced thinly
1 x 400 gram tin cherry tomatoes
½ cup white wine
2 cloves garlic, crushed
2 tablespoons capers
pinch chilli flakes
1 cup large black olives
small handful thyme sprigs
2 tablespoons chopped flat-leaf parsley
sea salt and freshly ground pepper
large shallow lipped baking tray, approximately 40 x 26cm, lined with baking paper
Preheat the oven to 200°C.
Cook the potatoes in boiling salted water until just tender then drain well. Brush the baking paper with 1 tablespoon of oil and sprinkle with salt and pepper. Tip in the potatoes and spread evenly. Don’t worry if they break up. Cut the fish fillets into shorter pieces and place over the potatoes. Drizzle the remaining oil over the fish and season.
Combine all the remaining ingredients except the parsley in a bowl and season. Spoon this evenly over the fish and potatoes. Bake for about 20 minutes, basting the fish with the pan juices halfway through cooking. Cooking time will depend on the thickness of the fish.
To serve: Rest the fish for 5 minutes when it comes out of the oven so the potatoes can absorb some of the lovely pan juices. Scatter with parsley to serve.