Pre-heat oven to 350°F (180°C). Lightly brush a baking sheet with one tablespoon of olive oil.
In a medium bowl soak the potatoes in cold water for approximately 15-20 minutes, then rinse, drain well and towel dry.
Place the potatoes a medium bowl and toss with approximately 2 tablespoons olive oil and half the oregano, salt, parsley, rosemary and all the garlic.
Place the fish filets on the prepared baking sheet, sprinkle with salt, the remaining oregano, parsley and rosemary. Place the potatoes on the baking sheet with the fish, sprinkle with a little extra salt, oregano and olive oil if needed.
Bake for approximately 30 minutes. (I raised the temperature to 425°F (225°C) for the last 5 minutes to brown a little more the potatoes. Serve Immediately. Enjoy!
Notes
It is best to cook the fish to an internal temperature of 140-145 degrees. Undercooked fish does not flake and is translucent. If your fish is undercooked, continue cooking until it’s done. Check often because fish cooks fast.This recipe is best enjoyed the day it is made, but you can store leftovers in the refrigerator in an airtight container for up to 1 day.To reheat the fish place it and the potatoes on a baking sheet and heat in a pre-heated 350F/180C oven for approximately 10 minutes or warmed through.