Georgina Hayden served up tasty baked fish (psari plaki) with tomatoes, olives, roasted potatoes and feta cheese on Saturday Kitchen.<\/p>\n
The ingredients for the roast potatoes are: 1kg waxy potatoes, Cyprus if possible, peeled and cut into large wedges, 1 stock cube (chicken or vegetable), 100ml olive oil, 2 tsp dried oregano, 2 lemons, juice only, 6 garlic cloves, crushed, 100g feta, sea salt and freshly ground black pepper.<\/p>\n
For the psari plaki: 5 tbsp olive oil, 2 red onions, thinly sliced, 4 garlic cloves, thinly sliced, 2 tsp dried oregano, \u00bd tsp Aleppo pepper (or \u00bc tsp dried red chilli flakes), 400g tin whole plum tomatoes or passata, \u00bd bunch fresh flat-leaf parsley, finely chopped, 2 tbsp capers, 60g pitted black olives, roughly chopped, 600g white fish, such as cod or haddock, \u00bd tsp ground cumin, 1 lemon, sea salt and freshly ground black pepper.<\/p>\n