Yotam Ottolenghi cooks roasted fish with aromatic olive oil on Mediterranean Feast.

Yotam says: “You can use any type of white fish for this dish. It is not about the fish but about the preparation. If you can get a bag of dried Corsican herbs – they are around though hard to find – grab it with both hands. If you can’t get it, use other dried or fresh herbs to infuse your oil.”

The ingredients are: 750g King Edward potatoes, peeled and sliced 3mm thick, 250ml olive oil, 4 sprigs of rosemary, 4 sprigs of sage, 5 sprigs thyme, 5 garlic cloves, thinly sliced, ½ dried red chilli, 2 tsp fennel seeds, 4 large tomatoes, sliced 5mm thick, ½ white onion, finely chopped, ½ lemon, thinly sliced, 1 whole ling, bass or bream, gutted and scaled, Salt and black pepper.