1: Peel and cube potatoes; boil over medium heat for about 20 minutes; drain and let cool.
2: Preheat oven to 400 F.
3: Season dish with olive oil, salt and pepper on the inside and outside; place 3 lemon slices and thyme sprigs on the cavity; roast for about 30 minutes.
4: Add cooled potato to a bowl; season with olive oil, lemon juice, parsley, dill, salt and pepper; mix well.
5: Once fish has cooked, serve with the potato salad, squeeze some fresh lemon juice and enjoy!
