Rachel Roddy’s Baked Fish and Potatoes with Oregano and Lemon Mayonnaise Recipe

A Kitchen in Rome

Rachel Roddy shares a straightforward recipe for baked fish and potatoes, highlighting the aromatic qualities of oregano and a bright lemon mayonnaise. This dish, perfect for a simple supper, draws on the fragrant herb to infuse both the fish and potatoes with a distinct flavor.

The Inspiration

The recipe's genesis is a delightful exploration of scent and memory. Roddy recounts how the antiseptic Citrosil, which she's been using for an injury, unexpectedly reminded her of oregano. This olfactory connection sparked thoughts of chips fried with oregano, leading to a deeper dive into the herb's characteristics and its relation to thyme and marjoram.

Understanding Oregano and Marjoram

Roddy clarifies the often-confused relationship between oregano and marjoram, drawing on information from Kew Gardens' "Plants of the World Online." Both belong to the genus Origanum, with several species used as culinary herbs. Origanum vulgare is the common oregano, also known as wild marjoram. Other related species include sweet marjoram (O. majorana) and those used in za'atar blends. The recipe is versatile, accommodating any of these species.

The Recipe

This dish is designed to be an ensemble where the scent of oregano permeates the kitchen. Generosity with olive oil on the potatoes and regular turning are key to achieving a golden crisp. The fish is added towards the end of cooking, requiring only a few minutes to become perfectly done.

Ingredients:
Serves 4

4 large all-purpose potatoes
Olive oil
Salt
Dried oregano
4-6 fillets or pieces of white fish, about 80-100g each

For the mayonnaise:
2 egg yolks
175-220ml olive oil or vegetable oil, or a mix of both
Lemon juice
Dried oregano

Preparation:

Prepare the Potatoes: Peel the potatoes and cut them into 2cm cubes. Spread them in a large roasting tin. Add a generous amount of olive oil, salt, and dried oregano. Toss thoroughly to ensure all cubes are well coated.

Bake the Potatoes: Bake in a preheated oven at 200C (180C fan)/390F/gas 6 for 25 minutes, turning the cubes once or twice. They should be golden and almost cooked.

Add the Fish: Lay the fish fillets on top of the potatoes. Sprinkle with salt and oregano, drizzle with olive oil, and return to the oven for an additional eight to 10 minutes, or until the fish is cooked through.

Make the Mayonnaise: While the fish and potatoes are cooking, prepare the mayonnaise. Whisk the egg yolks in a heavy bowl. Gradually add the oil in a thin stream, whisking constantly until a thick emulsion forms. Alternatively, use an immersion blender in a tall vessel. Season with salt, lemon juice, and oregano to taste.

Serving Suggestions

Serve the baked fish and potatoes immediately with the prepared lemon mayonnaise. A side of green salad or braised green vegetables such as courgettes, peas, or broad beans, seasoned with more oregano or another herb, complements the dish well. For those who enjoy a double potato experience, a side of homemade or oven-fried chips, seasoned with salt, oregano, marjoram, or za’atar, is also an option.

Why This Matters

For ReviewArticle readers interested in food and culinary trends, this recipe offers a simple yet flavorful approach to preparing fish and potatoes. It highlights the use of common, aromatic herbs like oregano and provides a practical application for creating a homemade mayonnaise. The article also touches on the botanical classification of herbs, adding an educational layer about ingredients.

Datos clave
| Componente | Descripción |
|—|—|
| Plato principal | Pescado blanco al horno con patatas |
| Saborizante clave | Orégano |
| Acompañamiento | Mayonesa de limón casera |
| Origen | Roma, Italia |

Fuente: theguardian.com – https://www.theguardian.com/food/2026/jun/04/baked-fish-potatoes-oregano-lemon-mayonnaise-recipe-rachel-roddy

Datos clave