Preheat the oven to 200C. Make the dressing by whisking the olive oil with the lemon juice and salt, then stir in the chopped oregano. Cut the potatoes into 1cm slices and place in a large roasting tin. Add 6 tbsp of the dressing, the sliced garlic and the anchovies, then toss well together. Spread out in an even layer and roast for 30-35 minutes.
Slash the flesh of the fish 3-4 times on each side. Season with cavity, then stuff each with the lemon slices and bay leaves. Remove the tray of potatoes from the oven and release the slices from the bottom of the tin if they have stuck.
Brush the fish with a little of the remaining dressing and season. Lie the fish on top of the potatoes and pour any remaining dressing into the cavities. Return the tin to the oven and roast for a further 35 minutes until the fish is cooked through and the potatoes are tender.
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|Serving Size: 1 Serving (442g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 123 (84%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 5.6mg||2 %|
|Sodium 1974.1mg||68 %|
|Potassium 140.1mg||4 %|
|Total Carbohydrate 6.5g||2 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 4.1g|
|Protein 2.8g||4 %|
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Calories per serving: 147
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