½ cup extra virgin olive oil
4 large potatoes, peeled and cut into bite-sized chunks
4 x 180g Mulloway cutlets
Salt flakes and freshly ground black pepper, to taste
1 bunch rosemary, leaves only
1 lemon, sliced thinly
Green salad, to serve

Preheat oven to 200ºC.

Pour half the olive oil into a baking dish and place in oven. Dry potato well on absorbent paper. When oil is hot, remove dish, add potatoes, stir well to coat and return to oven. Turn potatoes occasionally.

After 40 minutes, add half the remaining oil to a second baking dish and place it in the oven to heat.

Sprinkle the cutlets liberally with salt and pepper.

Remove empty baking dish from oven, arrange cutlets in a single layer. Scatter rosemary over the fish, top with lemon slices and drizzle with remaining olive oil. Place in the oven and cook for 12-15 minutes, until flesh comes away from the bone easily when tested with a fork.

Serve fish and potatoes with a green salad.