2 tsp dried, oregano or 2 tbsp oregano, chopped
2 tbsp parsley, chopped
1 tbsp lemon zest, finely grated
2 garlic cloves, sliced
1/4 cup olive oil
3 potatoes, thinly sliced
250 g cherry tomatoes
4 snapper fillets
green salad, to serve
lemon wedges, to serve
1. Preheat oven to 200°C. Place oregano, parsley, lemon zest, garlic, and olive oil in a large bowl; season with sea salt and freshly ground black pepper; whisk to combine, and transfer 1/2 the mixture to a small bowl.
2. Add potatoes to the large bowl and toss to combine. Spread potatoes onto a large, oiled baking tray and bake for 30 minutes, or until golden. Remove tray from oven and switch oven to grill setting.
3. Place snapper and tomatoes on top of potatoes, spoon over remaining herb oil, and grill for 6-8 minutes. Serve with fresh green salad and lemon wedges.