Ingredients 2 desiree potatoes
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
2 tablespoons extra virgin olive oil
2 large cloves garlic, thinly sliced
1 large leek
250g grape tomatoes
1/2 cup dry white wine
4x 200g pieces snapper, pin-boned, skinned
dried parsley, to serve
Preheat the oven to 220C fan-forced. Rinse the potatoes, slice into 1mm-thick pieces and place in a bowl. Add turmeric, coriander and oil, then season with salt and pepper. Toss potatoes until combined, then set aside.
Cut leek into 2-cm pieces and separate slices into rings. Scatter over leek, garlic and tomatoes on baking pan.
Pour in wine, place fish on top and season with salt & black pepper.
Arrange potatoes over fish, then dot with butter.
Reduce oven to 190C fan-forced. Bake for 20 minutes or until fish is just cooked and potatoes are lightly browned. Sprinkle dried parsley. Serve straight from the pan.