Cut 1 yukon gold potato into thin round slices, drizzle some extra virgin olive oil to a baking tray lined with foil paper, add the slices of potatoes to the baking tray, then drizzle a little more extra virgin olive oil over the potatoes, season each potato with sea salt and freshly cracked black pepper, add into a preheated oven bake+broil option and cook between 22-25 minutes

While the potatoes are roasting finely mince 3 cloves of garlic and add to a mortar, using a pestle pound down on the garlic until you form a paste, then add 1 tablespoon of parsley flakes, 1 teaspoon of Mediterranean oregano, ½ teaspoon of Mediterranean thyme, 1 tablespoon of extra virgin olive oil and 1 teaspoon of fresh lemon juice, mix it all together until well combined

Season 2 fillets of cod with sea salt and freshly cracked black pepper, then evenly divide the herb and garlic mixture on top of each fillet, heat a nonstick fry pan with a medium-high heat, after 2 minutes add the fillets of cod seasoned side down and cook for 3 minutes per side, once cooked transfer each fillet to a dish, evenly divide the roasted potatoes and garnish the dish with fresh parsley, lemon slices and some cherry tomatoes, enjoy!