AT A GLANCE
"When roasting a whole fish, the best types to choose are wild sea bass, large bream, red mullet and John Dory," says Ruth Rogers.
|01||Preheat oven to 250C (or as high as possible). Bring a large saucepan of salted water to the boil, add potato, cook until just tender (5 minutes), then drain and transfer to a bowl. Add oil, most of the picked oregano leaves, lemon pieces and garlic, season to taste, mix well, then transfer to a roasting pan large enough to hold the fish snugly.|
|02||Stuff fish with oregano sprigs and lemon slices, then season inside and out. Place fish on potatoes, drizzle with oil and roast until fish is just cooked (20-28 minutes; see note). Remove fish and keep warm. Pour wine over potatoes and roast until potatoes are golden (10–15 minutes). Remove from heat and scatter with remaining oregano.|
|03||Lift flesh from fish and serve with potatoes, the juices from the pan and lemon wedges.|
Note To test if the fish is cooked, insert a fork into the thickest part of the fish. If the flesh can be flaked away from the bones, it's cooked.