2 rosemary sprigs or 2tsp dried rosemary
4 medium-sized Yukon Gold potatoes
2 heads garlic, unpeeled and cut in half
1 bay leaf
1tsp cracked black pepper
50ml plus 4tsp olive oil
2tsp vegetable oil
Zest of 2 lemons, finely grated
Flesh of 4 lemons, segmented
70ml lemon juice
½ red onion, finely minced
1tsp freshly chopped thyme
Salt and ground black pepper
4 fillets ocean perch or other white fish fillet
1tsp finely minced garlic
Place the potatoes in a large pot and cover with water. Remove the leaves from one of the rosemary sprigs and reserve then add the rosemary stem heads of garlic bay leaf cracked black peppercorns and salt to the potatoes. Bring to a simmer and cook for 35-40 minutes or until the potatoes are semi-soft.
Drain well discard the rosemary stem garlic and bay leaf and cool the potatoes in a refrigerator. When the potatoes are cool crumble coarsely.
In a bowl combine the 50ml olive oil vegetable oil lemon zest segments and juice red onion and thyme. Season to taste with salt and pepper.
Place two large sauté pans over a medium heat and add two teaspoons of olive oil to each pan. When the oil is hot or reaches smoking point add the crumbled potatoes to one pan turning them as they brown.
Add the perch to the second pan and brown each fillet on one side. Turn them over and finish cooking in the oven at 180ºC for seven to 10 minutes.
Remove the leaves from the second sprig of rosemary and together with the reserved rosemary leaves chop finely. When the potatoes are golden brown add the chopped garlic and the rosemary. Remove the potatoes from the heat and place them on the plates. Remove the perch and place over the potatoes. Spoon the vinaigrette over the perch and serve.