Saturday, July 2, 2011
4 perch fillets, deboned (approx. 1kg)
500g small sized potatoes, halved
2 cups halved cherry tomatoes
olive oil (about 1/2 cup)
1 fresh lemon (half sliced and half juiced)
1/2 cup capers
1 cup mayonnaise, of good quality
1/2 cup finely chopped parsley
1/2 teaspoon salt
1/3 freshly ground black pepper
Preheat the oven to 190oC.
Place the tomatoes and potatoes in a large baking pan. Drizzle the ingredients with enough olive oil and season with salt and pepper. Roast the potatoes and tomatoes uncovered for 25 minutes and then add then perch fillets on top. Arrange over the fillets the lemon slices and sprinkle with a few capers. Cook for 10-12 more minutes, or until fish is cooked.
Meanwhile prepare the sauce by mixing in a bowl the mayonnaise, parsley, lemon juice and some capers.
Serve the fish and potatoes directly from the oven with some sauce on the side. Enjoy!