Easy Mediterranean Baked Fish Light Flavorful Zingy Lemon

Ingredients

• 1.5 lbs (680g) Yukon Gold potatoes, scrubbed and cut into 1-inch (2.5cm) cubes
• 1 pint (2 cups or 300g) cherry tomatoes, halved
• 1/2 cup (75g) Kalamata olives, pitted and halved
• 1 red onion, thinly sliced
• 4 cloves garlic, minced (approx. 1 tablespoon)
• 2 tablespoons olive oil, extra virgin
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• 4 (6 oz or 170g each) white fish fillets (cod, sea bass, or haddock work well), skin on or off
• 1 lemon, thinly sliced
• 1/4 cup (10g) fresh parsley, chopped
• 1/4 cup (10g) fresh dill, chopped