Recipe for 4 Ingredients: 4 Perch fillets, deboned (approx. 1kg) 500g small sized potatoes, halved 2 cups halved cherry tomatoes olive oil (about 1/2 cup) 1 fresh lemon (half sliced and half juiced) 1/2 cup capers 1 cup mayonnaise, of good quality 1/2 cup finely chopped parsley 1/2 teaspoon salt 1/3 freshly ground black pepper Preparation: Preheat the oven to 190oC. Place the tomatoes and