Baked Red Snapper with Oyster Mushrooms, Asparagus & Fingerling Potatoes

1. For the fingerling potatoes: Preheat your oven to 200°C / 400°F. Toss the halved fingerling potatoes with 1 tbsp olive oil, a pinch of salt and black pepper on a large baking tray. Spread in a single layer and roast for 20 minutes until beginning to turn golden.

2. For the mushrooms and asparagus: After 20 minutes, push the potatoes to the sides of the tray. Scatter the oyster mushrooms and asparagus into the centre. Drizzle with another 1 tbsp olive oil, scatter over the sliced garlic and dried herbs, and season with salt and pepper. Return the tray to the oven for 8 minutes.

3. For the red snapper: While the vegetables continue roasting, pat the snapper fillets dry with kitchen paper. Season generously on both sides with salt and black pepper. Rub with the remaining 1 tbsp olive oil and squeeze over half the lemon juice.

4. Lay the snapper fillets skin-side up directly on top of the vegetables in the centre of the tray. Bake for a further 12 minutes, or until the skin is lightly golden and the flesh flakes easily when pressed. The potatoes should be fully tender and the asparagus just tender with a little bite.

5. Remove from the oven, squeeze over the remaining lemon juice and serve immediately straight from the tray.