What you need

Serves: 4
Preparation Time: 25 minutes
Cooking Time: 25 minutes
Oven Temperature: 200°C
Total Time: 50 minutes

INGREDIENTS:

• 4 portions of Sea Harvest Grill Bakes - Garlic and Herb
• (125ml) cup of breadcrumbs, made from day old ciabatta bread
• 12 baby new potatoes
• 1 red pepper
• 1 yellow pepper
• 1 red onion, cut into wedges
• 1 tablespoon (15ml) olive oil
• 2 tablespoons (30ml) of parsley, chopped
• 2 tablespoons (30ml) of oreganum, chopped
• DRESSING
• 1 tablespoon (15ml) olive oil
• 2 tablespoons (30ml) reserved pepper juices
• 1 tablespoon (15ml) white organic balsamic vinegar

METHOD:

1. Put the oven on 200°C grill
2. Boil the new potatoes until just tender and set aside
3. Roast the peppers under the grill, turning regularly until the skin is charred and blistered.
4. Remove and place in a bowl, covered tightly with cling wrap and leave the peppers to sweat for about 10 minutes and then peel off the skin.
5. Reserve 2 tablespoons of the pepper juices.
6. In the meantime, cut the potatoes in half, add the onions and toss with a tablespoon of olive oil and sea salt to taste and grill on a baking tray for a further 10 minutes or until crispy and brown.
7. Turn the oven to bake at 200°C.
8. Cut the peppers into chunks and mix with the crispy potatoes and onions and keep warm.
9. Remove the fish from its packing and place on a baking tray.
10. Combine the breadcrumbs, parsley, oreganum and I tbsp of the olive oil and pile on top of the fish.
11. Bake the fish for 10 minutes and then grill for a further 5 minutes or until the crumbs are brown and crispy.
12. Make a dressing with the remaining olive oil, reserved pepper juices and white organic balsamic vinegar.
13. Serve the fish immediately with the potato, pepper and onion mix, drizzled with the dressing.

* Organic white balsamic vinegar is sweeter than the normal white balsamic vinegar and can be purchased from most good delis or Woolworths.