Summery Roast Fish

I love the idea of “one pan cooking”. It is practical and does not require much effort and you get a fantastic exchange of flavours throughout the final dish. It is good too, because there is only one dish to wash after (not that I do the washing around here!)
Because it is Summer now, I am using summery flavours, and this combination works really well. But you could use any herbs or vegetables. Use whatever is in season or whatever looks good. The best fish for roasting are the oily ones. You could use cutlets, fillets or whole fish. The thicker the fish, the longer the cooking time-adjust accordingly.
For a vegetarian version, just leave out the fish altogether, it will still taste delicious.

Ingredients
400g fish fillets
1 tbsp extra virgin olive oil
1 clove garlic, finely chopped
1 tsp finely chopped fresh thyme
1 tsp finely chopped lemon zest
Fresh black pepper
Sea salt
200g kipfler potatoes, or other small waxy potato
200g ripe cherry tomatoes
200g small onions
200g olives, black and green
1 whole head of garlic, unpeeled but separated into cloves
Zest of 1 lemon, finely julienned
Fresh thyme, left on the branch
Fresh black pepper
Sea salt
Extra virgin olive oil, for drizzling
50ml white wine

Method
Marinate the fish with the first 6 ingredients. Leave for as long as you like, covered in the fridge. Bring to room temperature, before roasting.
Place all the remaining ingredients, except the wine, in a roasting pan. It should all fit snugly, so choose an appropriate size pan. Give it a light mix, so everything is slicked with a bit of oil and bake at 180c for 1 hour. From time to time check the pan is not burning. Add a touch of water if it seems to be drying out.
Remove the pan from the oven, and leave for a while. Turn the oven to 230c and allow it to heat for a few minutes.
Lay the fish fillets over the roasted veggies and splash over the white wine.
Roast for another 10 minutes or until the fish is cooked through.
Serve straight from the pan with lots of crunchy bread. This will serve 2 people, but this recipe will double or triple very easily. Cooking times will be the same (give or take).