⅓ cup extra virgin olive oil
1 clove garlic, finely sliced
1 tablespoon rosemary, roughly chopped
1 dried bay leaf
⅓ cup small black olives
100ml dry white wine
400g canned tomatoes
¼ cup roughly chopped flat-leaf parsley
Salt flakes and freshly ground black pepper, to taste
3 large potatoes
1 x 1.5kg Coral Trout, scaled, gilled and gutted

Preheat the oven to 200ºC.

 

Heat half the olive oil in a saucepan. Add the garlic and cook for 1 minute, add the rosemary, bay and olives and cook for a further minute. Add the wine and bring to the boil. Add the tomatoes, parsley, salt and pepper, return to the boil, reduce heat and simmer for 10 minutes.

 

Meanwhile peel and dice the potatoes and place in a heavy roasting dish. Add remaining olive oil, salt and pepper and toss well to coat. Push the potatoes to the sides of the dish to make space for the fish.

 

Thoroughly rinse the belly cavity of the fish, removing any blood. Pat dry with paper towel and score both sides of the fish with 3 or 4 angled cuts through to the bone. Place in the roasting dish, and spoon the tomato sauce over the fish. Bake for 30-40 minutes, until the flesh flakes easily when tested with a fork.