2 small sea bream (or 2 large fillets)
1 handful mixed herbs (I used, thyme, rosemary and parsley)
1 garlic clove, chopped
salt and pepper
2 knobs of butter
250g mixed mushrooms (I used chestnut and shitake), torn
First, prep the fish-make 3 slashes in each fillet and stuff with the chopped herbs.
Now do your potatoes. Wash. Slice lengthways, just under 1/2 inch thick. Dry them on kitchen paper, then mix with olive oil, half the garlic and salt and pepper. Lay out in a large baking dish or roasting tin. Cook in the oven for around 15 minutes, until just cooked.
Meanwhile, melt a large knob of butter and a glug of olive oil in a saucepan. Add the rest of your garlic, then the mushrooms. Fry them for about 5 minutes, until the juice that comes out of the mushrooms evaporates. Take the pan off the heat, squeeze over juice from 1/2 the lemon and add another small knob of butter.
Scatter the mushrooms over the potatoes. Place your bream fillets on top. Now bake in the oven for 12-15 minutes, depending on the thickness of the fillets.