Rombo is a flatfish, similar to a flounder, and its flesh is very delicate and moist. This recipe started with numerous trips to a wonderful little ristorante in Orte called Roberteschi that was owned by a Sicilian who certainly knew his way with fish. I have evolved this recipe over the years and it has remained a family favourite. The potatoes, crisp, drizzled with olive oil, steeped in the fish juices are fantastic. Do twice as many as you think you will eat because I guarantee you’ll eat them all.

serves 4

Ingredients 

• 1 large rombo, cleaned

• 4-6 large potatoes, thinly sliced (1-2mm) use a mandolin if you have one

• 1/4c olive oil

• 2 tsp coarse sea salt

• 2 or 3 sprigs of fresh rosemary, chopped, about 2 tsp

• 8-10 cherry tomatoes, roughly cut

Instructions 

1. Preheat oven to 200C/400F.  

2. Prepare to rombo by cutting off the peripheral fins. Score the top flesh with a herringbone pattern of cuts, a few mm deep and about 1-2cm apart.

3. In a large baking pan or oven-proof serving dish, array the potatoes, over-lapping, in a single layer to cover the base of the dish. Drizzle with 1/2 the olive oil, sprinkle with a teaspoon of salt and 1 teaspoon of rosemary, and bake for 30-40 minutes until cooked through and golden brown.

4. Lay the fish on the potatoes. top with the remaining olive oil, salt, rosemary and tomatoes. Optionally you can add capers or halved olives.

5. Bake in oven until done but do not overcook - approximately 20-25 minutes depending on the size of the fish. If the potatoes begin to get overly brown, cover then with strips of tin foil.

6. Serve directly to table and accompany with a salad.