Baked perch with lemon caper dressing recipe recipe | New Idea

Ingredients

• 600 g sebago potatoes peeled, sliced
• 1 tbsp water
• 1 red onion halved, thinly sliced
• 1 red capsicum thinly sliced
• ¼ cup olive oil (60 ml)
• 2 garlic cloves crushed
• 4 x 150 g perch fillets
• Lemon caper dressing
• ¼ cup extra virgin olive oil (60 ml)
• 2 tbsp lemon juice
• 1 tbsp capers drained, chopped
• 1 tbsp fresh dill chopped
• 1 pinch sugar