Salmonetes with oregano, lemon and black olive mash

serves 2

5 salmonetes, cleaned
1/2 clove of garlic
Maldon sea salt
freshly ground black pepper
a handful of fresh oregano
2 tablespoons of olive oil
juice of 1/2 a lemon

for the mash
7 new pots, skin on
a handful of black olives
olive oil

Put a pan of salted water on to boil. Boil the new potatoes until tender.

Finely chop or press the garlic and add it to the olive oil and lemon juice. Then finely chop the oregano and stir this into the mixture.Put a few scores diagonally across the skin of the fish. Season the mix and liberally spread over and inside the fish.

Place the fish onto a lined baking sheet and bake for about 7 minutes on the top shelf of a hot oven.

Whiz up a good handful of black olives (less their stones) and add to the potatoes as you mash them. Drizzle in good olive oil until your mash reaches the desired consistency. There should be no need to add salt as the olives are salty enough.

Serve with a simple salad.