• Cube potatoes and carrots.
• Toss potatoes, carrots, chopped garlic with salt, pepper, oregano, rosemary and oil. Squeeze lemon juice and grate some lemon zest.
• Roast in oven for 20 minutes at 160°C and tossing it once every 10 minutes.
• Pat dry fish and rub with some olive oil salt and pepper.
• After 20 minutes, place fish on roasted vegetables. Baked at 160°C for 10 minutes or until fish looks opaque.
• Topped fish with grated mozzarella and oregano and bake for another 3 to 5 minutes depending on how you like the mozzarella to be melted.
• Served baked fish on a bed carrots and potatoes.