Ling, potato and mushroom bake

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Preheat oven to 220°C. Place potatoes into a large roasting pan. Add 2 tablespoons of oil, onion, pancetta, mushrooms, thyme, and salt and pepper. Toss to combine. Roast for 20 minutes.
Rub remaining 1 tablespoon oil over both sides of fish. Season with salt and pepper. Place on top of potato mixture. Bake fish and vegetables for a further 10 minutes or until fish flakes when tested with a fork and vegetables are cooked through.
Remove from oven. Cover loosely with foil. Stand for 5 minutes. Serve.

Source

500g chat potatoes, quartered

1/4 cup olive oil

1 large brown onion, cut into thin wedges

125g Primo Gourmet Selection Pancetta, diced

250g button mushrooms, wiped clean, halved

2 tbsp thyme leaves, roughly chopped

700g ling fillets

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