1200 g potatoes - scrub and cut into wedges
2 onions - peel, cut in half and slice
4 cloves garlic - peel and finely grate
1 teaspoon dried oregano
3 tablespoons olive oil1 tablespoon olive oil - to sprinkle with
1 lemon - cut into wedges
800 g tomatoes - remove the stem, cut in half horizontally, cut in four from the top, making eight triangular pieces
800 g white fish fillet - cut into pavé and remove the skin, use the one in season
0,5 handful flat-leaf parsley - roughly chop - rinse before use
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
200 °C
