Amberjack with braised red onions, oregano and roast potatoes

Ingredients

For 1 serving

• Amberjack160 g
• Red onion120 g
• Potatoes180 g
• Red wine vinegar1 teaspoon
• Extra virgin olive oil12 g
• Dried oreganoto taste
• Saltto taste
• Black pepperto taste

Contains: fish, sulphites,

Method

1. Heat the fan oven to 210 °C. Wash the potatoes, cut them into cubes of about 2 cm, pat dry and toss them on a lined baking tray with half the oil and salt.
2. Roast the potatoes for 25 minutes, stirring halfway, until golden and crisp outside.
3. Meanwhile peel the red onions and slice them thinly. Heat the remaining oil in a lidded frying pan over low heat, add the onions and a pinch of salt and stew them covered for 15 minutes, stirring now and then, until soft and sweet; deglaze with the red wine vinegar and let it evaporate for a minute.
4. Pat the amberjack steak dry, salt it, lay it on the onions and sprinkle with dried oregano; cover and cook for 4 minutes per side over medium-low heat, until the flesh is opaque but still juicy.
5. Serve the amberjack with the onions, a grind of black pepper and the roast potatoes.