tips + tricks
+ YOU CAN USE any firm white fish fillets in place of the flathead and whiting specified in these recipes, such as snapper, trevally, cod or barramundi.
+ ADD THE SALMON to the same baking tray as the potatoes, for the last 10 minutes of their cooking time.
+ YOU CAN PIN- BONE your own fish with kitchen tweezers, however it can be fiddly. It’s a good idea to ask your fishmonger to do this for you.
+ USE YOUR favourite herbs to add flavour to the potatoes. Thyme, oregano, sage and rosemary all work well.