Fish baked with potatoes

Ingredients

500 g	Waxy potatoes, scrubbed but not peeled
1 cup	Extra virgin olive oil, in two 1/2 cup measures
3	Garlic cloves, minced
2 Tbsp	Fresh parsley, chopped
1 to taste	Salt & freshly ground pepper
½ tsp	Ground chilli
2 tsp	Fresh oregano, heaped
2	Lemons, for 1 tbsp of zest
1 tsp	Fennel seeds
½ cup	Tomatoes, canned or fresh, chopped
4 fillets	White fish, choose a firm fish such as kingfish or bluenose (Main)
2 Tbsp	Fresh basil
⅓ cup	Breadcrumbs

Directions

1. Preheat the oven to 180C.
2. Boil potatoes until just tender - about five minutes, then drain. Dress with garlic, 1 tablespoon parsley, salt, pepper and 1/2 cup olive oil then stir to combine. Put into a 20x25cm dish in one layer.
3. Mince one heaped teaspoon of oregano with lemon zest and fennel seeds. Sprinkle over potatoes and scatter with half the tomato pulp.
4. Place the fish on the potatoes to cover. Season with salt, pepper, chilli, one teaspoon oregano, parsley and basil, then scatter with remaining tomatoes.
5. Top with breadcrumbs and drizzle with 1/2 cup olive oil. Refrigerate for one hour.
6. Bake for 20 minutes or until breadcrumbs are golden.