COD AND SWEET PIQUANTE PEPPER TRAYBAKE

500g new potatoes, cut into 0.5cm slices • 21⁄2 tbsp extra virgin olive oil • 300g tomatoes, cut into wedges • 1 red onion, cut into thin wedges • 2 garlic cloves, sliced • 2 oregano sprigs • 400g jar Peppadew Sweet Piquanté Peppers, drained • 1 tbsp capers in brine, drained • 4 x 120g cod fillets