1 x 2kg Golden Perch, scaled, gilled and gutted
4 large kipfler potatoes, peeled and diced (see notes)
1 cup extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste
500g punnets cherry tomatoes
2 tablespoons oregano leaves

 

Olive & Walnut Stuffing
4 cloves garlic, chopped
1 lemon, zested
Salt flakes and freshly ground black pepper, to taste
125g shelled walnuts
½ cup pitted black olives
½ cup roughly chopped flat-leaf parsley

Place a large baking tray in the oven and preheat to 230°C.

Make the Olive & Walnut Stuffing: place all ingredients in a food processor and pulse until very finely chopped.

Thoroughly rinse the belly cavity of the fish, then pat dry with paper towel. Score both sides of the fish with 3 or 4 angled cuts through to the bone. Spoon the stuffing into the scores on both sides of the fish and place any remaining stuffing in the belly cavity.

Place potatoes in a baking dish, sprinkle well with salt and pepper and toss with a third of the olive oil.

Once the oven has come up to temperature, remove the baking tray and drizzle with a third of the olive oil. Quickly place the fish on the tray and arrange the tomatoes on either side, sprinkle with oregano leaves, salt and pepper. Drizzle the top of the fish with remaining oil and put it in the oven. Cook for 15 minutes, then reduce heat to 200°C and cook for a further 20-25 minutes, until the thickest part of the fish is opaque and flakes easily when tested with a fork.

Serve fish on a large platter surrounded by tomatoes and potatoes and topped with cooking liquid.