Rachel Roddy’s recipe for baked fish and potatoes with oregano and lemon mayonnaise | A kitchen in Rome

Layers of oregano bring a pungent earthiness to this simple supper of baked white fish and spuds

In her enthusiasm, my dog pulled me over in front of a group of teenagers the other day, so I have been using an antiseptic called Citrosil on my elbow, hip and ear. So much so that clothes I wear often, tea towels that have been hung on my shoulder and my bag all seem to have Citrosil hanging about them, like the teenagers around the bench (two of whom came to my aid). I put this down to the smell having got into my sinuses, or personal paranoia, until a woman in the supermarket commented, also saying how reassuring she found it. Separately, I keep having thoughts about chips fried in olive oil with oregano sprinkled on top, which I put down to a comment by a friend a few weeks ago, until I realised that thoughts of chips were also due to the Citrosil on my elbow and in my sinuses, because it doesn’t smell only like hospital corridors, my grandma, lemon and turpentine, but also oregano.

Looking at the ingredients on the Citrosil bottle, the herbal element is actually thyme essence, although thyme and oregano are in the same family and both contain molecular compounds called thymol and cymene, whose decisive component smells – medicinal, tarry, woody, floral – are combined so intoxicatingly in thyme, oregano and marjoram. Smells that bring to mind chips, braised vegetables, köfte and flatbreads.