Ingredients

1 large red snapper fillet

3 tomatoes chopped

1 tbsp capers

5 black olives

1/2 onion

1 big potato thinly sliced

30ml olive oil

1tbsp fennel seeds

few sprigs of parsley , marjoram and mint chopped roughly

juice of 1 lemon

seasoning with maltese aromatic herbs

Method

Preheat the oven to 180/c.

In the meantime , mix the sliced potatoes with all the other ingredients except the stock or water and oil . Line a baking tray , arrange the infused potatoes on the bottom of the tray . Line a baking tray with baking paper, arrange the infusion potato on the bottom of the tray . Score lightly the skin of the fish to act as a cover . score lightly the skin of the fish rub the season and place on the potatoes . skin side up pour the stock around the fish . Wet a piece of baking sheet and put it on top of the fish to act as a cover . bake in the oven for 10 minutes . After these 10 minutes uncover and cook for a further 5 to 7 minutes. plate and serve .

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