Layers of oregano bring a pungent earthiness to this simple supper of baked white fish and potatoes, as shared by Rachel Roddy in her column. The recipe is inspired by the herb's medicinal scent, which evokes memories of chips and braised vegetables.
Oregano and marjoram are often confused, but according to Kew Gardens, both belong to the genus Origanum. Four species are used as herbs, including Origanum vulgare (wild marjoram) and Origanum majorana (sweet marjoram). Any of these work well in this dish.
To prepare, peel and cube four large all-purpose potatoes, then toss with olive oil, salt, and dried oregano. Bake at 200C (180C fan) for 25 minutes, turning occasionally, until golden and nearly cooked. Lay 4-6 white fish fillets on top, season with salt and oregano, drizzle with olive oil, and bake for another 8-10 minutes.
For the mayonnaise, whisk two egg yolks with 175-220ml of oil (olive, vegetable, or a mix) until thick. Season with salt, lemon juice, and dried oregano to taste. Serve alongside the fish and potatoes, with a green salad or braised vegetables.
