Oregano-Crumbed Fish with Greek Salad

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Dice potatoes 1.5cm and toss on first prepared tray with a drizzle of oil, Greek spices and salt. Roast for about 25 minutes, until golden and tender. Turn once to ensure even cooking.
2. While potatoes cook, pat fish dry and remove any remaining scales or bones. Cut any larger pieces in half and place on second prepared tray. In a small bowl, combine breadcrumbs, oregano, butter and salt. Season with pepper and mix well.
3. Divide crumb mixture evenly between fish, pressing down lightly to adhere. When potatoes have 8 minutes cook time remaining, cook fish (on top oven rack) for about 8 minutes, until just cooked through.
4. While fish cooks, prepare salad. Dice cucumber, tomatoes and capsicum 2cm; roughly chop lettuce; crumble feta. Toss all in a large bowl with a drizzle of oil, lemon juice and zest and vinegar and season.
5. In a small bowl, combine oregano mayonnaise ingredients and mix together well.
6. To serve, scatter potatoes and Greek salad on plates and top with oregano-crumbed fish. Drizzle with oregano mayonnaise.