Seabass with crispy olives and potatoes

Method

1. For the potatoes… Boil your potatoes for about 15-20 mins until cooked well and soft. Meanwhile, preheat your oven to 200 degrees fan setting. Next, drain the potatoes and allow them to steam dry for 5 minutes, before transferring onto a roasting tray. Crush them slightly using the base of a glass. Next, melt the butter in a saucepan and add the zest of the lemon, oregano and a good pinch of salt. Add 3 tbsp of olive oil, stir to combine and drizzle over the potatoes. Roast for 30 mins until crisp and golden.
2. For the olives and sea bass… Briefly remove the potatoes from the oven. Add the olives to the tray and gently crush them with the base of the glass. Stir to combine. Meanwhile, oil and season the seabass fillets on both sides. Make a little space within the potato and olive mix for the seabass and place it, skin side up into the tray. Return to the oven for a further 15 minutes. I like to crank up my oven heat and switch it to the grill for an additional 3 minutes for extra crispy skin.
3. Finishing touches… For the herby oil, finely chop the parsley and mint and place in a small bowl. Add the lemon juice, finely grated garlic and sherry vinegar. Season with salt and add enough oil until you have a spoonable, saucy oil. Transfer the fish and potatoes to a serving dish or serve straight from the roasting tray if you like. Spoon over the herby oil and serve with any remaining oil on the side.
4. Enjoy with a glass of chilled Villa Maria Private Bin Sauvignon Blanc.