Preheat the oven to 200C (180C fan) and place a roasting tray inside to preheat.

To make the roasted chippie chats, parboil the potato cubes and garlic by adding them to a pot of well-salted cold water.

Bring it to the boil, then boil for 10 minutes or until the potatoes are soft but not completely falling apart.

Drain and return them to the pot to steam dry for a minute or two.

Remove and discard the garlic cloves.

Drizzle the olive oil and sprinkle salt flakes over the potatoes, and stir gently to coat.

Line the preheated baking tray with baking paper (be careful, the tray is hot!), then tumble in the spud cubes.

Roast on the highest rack of the oven for at least 20 minutes, or until they are golden and crispy.

Meanwhile, line a second roasting tray with an extra-long piece of foil and an extra-long piece of baking paper on top.

Scatter a generous bed of bay leaves on the centre of the tray.

Lay the fish fillets on top, then scatter with butter cubes, lemon peel, olives and pickled peppers.

Finish with olive oil, a pinch of salt flakes and cracked pepper.

Fold the extra-long tent of baking paper and foil over the fish, crimping the baking paper and foil along the edges.

Leave some ceiling space so air can circulate and the fish can steam in its own juices.

Place the tray in the oven on the lowest shelf and roast for 15 to 20 minutes (depending on the thickness of the fillets) until the fish is just opaque.

Remove the tray from the oven and leave to rest for 10 minutes.

When the potatoes are done, top with parsley and salt flakes and give them a shake to coat.

Taste for seasoning.

Transfer the parcel to a large serving plate.

Carefully open the parcel (watch your hands and face, as steam can burn) and sprinkle with a pinch of salt, a crack of pepper and extra olive oil.

Serve the opened parcel at the table, using a serving spoon to scoop the fish, buttery tray juices and accoutrements on to plates - the bay leaves make for lovely decoration, too, but you should not eat them.

Serve with the roasted chippie chats and lemon wedges.