with Rosemary Roast Potatoes

Davide and Marco's Pesce al Forno.

Prep time: 15 mins

Cook time: 1 hour

Serves: 4


1kg Dutch cream potatoes, scrubbed, cut into 4cm pieces

150ml olive oil

1 bunch rosemary, leaves picked from 2 stalks

4 x 150g snapper fillets

4 garlic cloves, finely chopped

2/3 cup coarsely chopped flat-leaf parsley

1 lemon, thinly sliced

200g grape tomatoes, halved

250ml (1 cup) dry white wine


1.    Preheat oven to 180C.

2.    Place potatoes, 50ml of oil and rosemary leaves in a large bowl. Season. Toss to coat. Arrange remaining rosemary sprigs over base of an oven tray and top with potatoes. Roast, tossing halfway, for 1 hour or until crisp and golden.

3.    Arrange fish fillets in a lightly oiled oven dish. Season. Top with garlic, parsley, lemon slices and tomatoes. Drizzle with remaining oil and pour over wine.

4.    Roast for 15 minutes or until fish is just cooked through.

5.    Divide fish and potatoes among serving plates. Pour over juices to serve.