Roasted Blue Eye with Tomatoes and Fennel

Ingredients

• 1kg cocktail potatoes, thinly sliced
• 4 tbsp olive oil
• Salt and freshly ground black pepper
• 2 red onions, sliced into wedges
• 2 garlic cloves, finely sliced
• 1 small fennel bulb, finely sliced
• Large handful of dill, roughly chopped
• 150g cherry tomatoes, halved
• 1 red chilli, seeds removed and finely sliced
• 4 x 200g blue eye fillets
• 2 lemons
• Flat leaf parsley for garnish