4 cloves garlic, finely chopped
¼ cup olive oil
2 sprigs rosemary, finely chopped
¾ cup fresh breadcrumbs
6 fillets (approx 150g each) of thick firm-fleshed fish (ideally monkfish or hāpuku)
1kg small waxy potatoes, thinly sliced

A classic potato bake, where the edges are crisp while the interior is soft and yielding, is always a favourite topped with fish. I actually prefer this with fish steaks, but we seldom see these around, so fillets it is. Just choose firm-fleshed, thick fillets for this. The potatoes can be cooked ahead up to the point of adding the fish and crumbs to finish cooking.

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1.Heat the oven to 200°C.
2.Combine the garlic, olive oil and rosemary.
3.Put 1 tablespoon of the mix in a small bowl, add the breadcrumbs, mix well and set aside.
4.Use half of the remaining oil mix to marinate the fish for at least 30 minutes.
5.Mix the potatoes with the remaining oil.
6.Put the potatoes in a lightly oiled casserole or a lipped baking tray, seasoning generously with salt. Bake for 30 minutes.
7.Season the fish with salt and pepper and arrange on top of the potatoes.
8.Scatter the breadcrumbs over the fish and potatoes.
9.Bake for 10-15 minutes, depending on the thickness of the fish, until just cooked.
10.Serve on plates with the braised fennel alongside.
11.VEGETARIAN/VEGAN: Replace the fish with white bean ‘meatballs’ flavoured with garlic and rosemary and add some sun-dried tomatoes and seaweed flakes to the mix.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings