2lemons, thinly sliced1 tbspextra-virgin olive oil4 (200gm each) blue-eye trevalla fillets, skin on and scoredTo serve:Lemon wedgesLemon and parsley kipflers400 gmkipfler potatoes, scrubbed and halved diagonally¼ cup coarsely chopped flat-leaf parsley leaves1 lemon, juice only1 tbspextra-virgin olive oil Green bean and olive salad200 gmgreen beans, trimmed and thinly sliced diagonally1small Spanish onion, thinly sliced60 gmpitted Kalamata olives, quartered2 tbspverjuice1 tbspextra-virgin olive oil1 tspfennel seeds
For lemon and parsley kipflers, cook potatoes in boiling salted water for 10 minutes or until tender, drain, add parsley, lemon juice and olive oil and season to taste with sea salt and freshly ground black pepper.
Meanwhile, preheat oven to 200C. Arrange lemon slices in a layer on a lightly oiled oven tray and season to taste. Heat oil in a frying pan over medium-high heat. Season fish skin generously and cook skin-side down for 3 minutes or until
crisp and golden. Place fish, skin-side up, on lemon slices and roast for 5 minutes or until fish is just cooked through.
Meanwhile, for green bean and olive salad, combine ingredients in a separate roasting pan and season to taste. Place in oven with fish and cook for 5 minutes to warm through. Serve fish immediately with green bean and olive salad, kipfler potatoes and lemon wedges to the side.