Heat oven to 220C/fan 200C/gas 7.
Cook the potatoes in boiling water for about
10 mins, cut into thick slices, then cool. In a
bowl, toss the potatoes with the olives, garlic,
half the chopped parsley, half the olive oil,
the lemonzest and salt and pepper. Tip this
mix over the bottom of a medium gratin dish.
Season the fish and place the parsley stalks
in the cavity. Lay the fish on top of the potatoes
and drizzle with the rest of the olive oil. Bake
for 15 mins until the potatoes start to crisp up
around the edges. Pour the wine over, then
return to the oven for 10 mins more until the
potatoes have browned and the fish is cooked.
Remove the dish from the oven, scatter over
the rest of the parsley and bring the dish to the
table. When you serve up, don’t forget the
lovely white wine juices in the bottom of the
dish. Delicious with a simple bowl of spinach.