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Peel the potatoes, cut them into 2 cm cubes and spread them out in a large roasting tin.
Add a generous amount of olive oil, salt and dried oregano, toss thoroughly so all the cubes are well coated, then bake in a 200C (180C fan)/390F/gas mark 6 oven for 25 minutes, turning the cubes once or twice, until the potatoes are golden and almost cooked.
Lay the fish fillets on top of the potatoes, sprinkle with salt and oregano, zigzag with olive oil and return to the oven for eight to 10 minutes more, or until the fish is cooked.
While the potatoes and fish cook, make the mayonnaise.
Whisk the yolks in a heavy bowl, then add the oil in a thin stream, whisking constantly until thick.
Alternatively, use an immersion blender in a tall vessel to blend the yolks and oil until they form a thick emulsion.
Add salt, lemon juice and oregano to taste.
Serve alongside the fish and potatoes.