Find cooking fish daunting? This fragrant, easy dish may change your mind - ABC News & Headlines – Australian Broadcasting Corporation

Julia Busuttil Nishimura is a cook, author and teacher. Her work celebrates simple ingredients, seasonal produce and the joys of coming together at the table.

She's the author of two cookbooks, Ostro and A Year of Simple Family Food. She lives in Melbourne with her husband, Nori, and sons Haruki and Yukito.

Most people are confident cooking mince and chicken thighs, but fish can be more daunting, Julia Busuttil Nishimura says.

"I think there is a lot of pressure if you're not a super confident cook that you're going to mess it up," she says.

Inspired by the Greek dish bianco, from Corfu, Julia's recipe for fish with lemon, marjoram and potatoes is super simple and a less intimidating way of cooking fish.

"This recipe could honestly be for a midweek meal when you've got very limited time," she says, "but equally … could be part of a bigger spread if you've got people coming over."

Julia suggests snapper fillets, as they are versatile and usually easy to buy.

But if a good fishmonger is a luxury you can afford, ask for recommendations. "They know what's really good," she says.

The marjoram used in this recipe is more common in Italian and Greek cooking, Julia says, describing it as floral and perfumed.

Marjoram is similar to oregano, but with a "more complex" flavour, she says.

Julia grows fresh herbs in small pots at home, but recommends keeping a range of dried herbs in your pantry, particularly if you don't have a supply of fresh ones.

This recipe is taken from Simple Pleasures by Julia Busuttil Nishimura.