I HOPE you all had a great Christmas and would like to wish you all a very happy new year.

After the break, it's difficult getting fresh fish as the seasonal gales pass through and the skippers and crews enjoy time ashore but, thankfully, now it's all back to normal.

As usual we are seeing some of the best fish in the world landed here in the Bay.

The first fish I managed to get was some black bream.

I roasted it on potatoes with olive oil, oregano and white wine, just like this. Serves four.

4 black bream about 350g each, scaled and gutted

400g potatoes peeled, quartered and boiled until softened

150ml good olive oil

150ml dry white wine

½ fennel bulb finely sliced

1 small onion finely sliced

1 tspn fennel seeds

1 tbspn dried oregano

few sprigs fresh rosemary

4 unpeeled garlic cloves

PRE-HEAT your oven to maximum.

Put the olive oil in a roasting tray and put back in the oven until hot.

Then add all the ingredients except the fish, wine, lemon and parsley.

Give everything a good stir to make sure it's mixed well and coated with the oil.

Place back in the oven and cook until the potatoes and fennel start to brown.

Place the fish on top then pour over the wine, season then place back in the oven for a further 20 minutes until the fish is cooked.

Sprinkle with parsley and lemon and either serve from the tray at the table or skilfully fillet the fish and serve with the potatoes, fennel, garlic and the lovely juices.

This dish would also work well with sea bass, gurnard or thick chunks of skate.