BY HOLLY RICHARDSON
Pre heat your oven to 180C. In a pot of boiling salted water, cook your sliced potatoes for 5-10 minutes until just tender. Drain and set aside.
While the potatoes are cooking, put a large frying pan over a medium heat then add a drizzle of vegetable oil, sliced onion and capsicum.
Cook until the vegetables have softened slightly, then add crushed garlic and half of the oregano and continue cooking for 2 minutes or until the garlic has softened - it will start to give off a gorgeous smell!
Add the diced tomatoes, season well with salt and pepper and bring to the boil. Your sauce is now ready.
Spread the sauce over the bottom of a large baking dish. The dish should be big enough for the fish fillets to sit side by side without overlapping.
Spread the potato slices evenly over the sauce and press down lightly so that they’re slightly submerged. Place gurnard fillets on top and scatter with cherry tomatoes. Bake for 6-10 minutes, or until the gurnard is just cooked through.
Top with the remaining oregano, olives and lemon zest and serve in the middle of the table!
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