Method

• 1.
  Preheat oven to 220°C. Place potatoes in a saucepan of cold salted water and bring to the boil. Cook for 5 minutes, then drain well. Allow to cool slightly, then cut into 1.5cm rounds.
• 2.
  Heat 1/4 cup (60ml) oil in a flameproof roasting dish over high heat. Add potato and season with salt flakes and freshly ground black pepper. Cook, turning occasionally, for 4-5 minutes until lightly golden. Add half the oregano and stir to combine. Transfer to the oven and roast for 20-25 minutes until golden and crisp.
• 3.
  Meanwhile, line a baking tray with baking paper. Dust snapper in a little flour and season well with salt flakes and freshly ground black pepper. Heat 25g butter and 1 tbs oil in a large non-stick frypan over high heat. Add fish and cook for 1-2 minutes each side, until lightly golden.
• 4.
  Squeeze over the half the lemon juice and transfer to prepared tray. Roast for 10-12 minutes until just cooked through.
• 5.
  Meanwhile, wipe frypan clean and place over high heat. Add remaining 1 tbs oil, add garlic and cook for 1 minute or until lightly golden. Add wine, being careful as it may spit, and cook for 1-2 minutes, scraping the bottom of the pan with a wooden spoon, until reduced. Add stock, olives and remaining oregano and cook for 3-4 minutes until reduced by half. Remove from heat and gradually add the extra 50g butter, a few cubes at a time, whisking constantly until the sauce is thickened and glossy. Add parsley, basil and remaining lemon juice and stir to combine.
• 6.
  Transfer fish to a serving platter, spoon over the herb sauce and serve with potatoes alongside.