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Rachel Roddy’s recipe for baked fish and potatoes with oregano and lemon mayonnaise | A kitchen in Rome
- The Guardian published Rachel Roddy's recipe for baked fish and potatoes with oregano and lemon mayonnaise.
- Potatoes are cubed, coated in olive oil and oregano, then baked before adding the fish.
- A homemade mayonnaise is whisked from yolks, oil, lemon juice and oregano.
- The article notes oregano and marjoram are closely related and can be used interchangeably in this dish.
- The recipe suggests serving with a green salad or braised greens as a side.
- The dish serves 4 and uses simple pantry ingredients like olive oil, potatoes and white fish.
- The method includes adding fish towards the end to prevent overcooking.
- The piece includes a note on citrus and herb flavor interactions, referencing thyme, oregano and marjoram.
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