Whole baked fish might sound like a daunting task for dinner, but it is actually quite easy to pull together. This recipe is inspired by the French Provance. A bed of sliced onions, garlic, potatoes, and tomatoes make for a hearty and delicious base…
Once this base is set, lemon stuffed fish tops it before it all gets briefly baked in the oven. This dish is great in the summer when tomatoes are at their peak ripeness.
- 2 kilograms potatoes
- 1 onion
- 2 cloves garlic
- olive oil
- 6 ounces water
- 6 ounces dry white wine
- 3 tomatoes (sliced)
- ground black pepper
- 2 Gilt-head breams, cleaned and scaled
- 1 lemon (sliced)
- herbs (Provencal)
- Preheat oven to 425 degrees Fahrenheit.
- Peel the potatoes and slice them thinly.
- Cut the garlic and onion in rings.
- In an oiled baking dish, place the potatoes in layers alternating with onion and garlic. Salt and add the water and the wine. Place the sliced tomatoes on top. Bake for 15 minutes.
- Meanwhile, lightly salt and pepper the inside of the breams.
- Cut a few slices of lemon and re-cut each slice in half. Place the lemon slices inside the fish.
- Put the breams on the tomatoes, add a drizzle of olive oil and sprinkle with Provencal herbs.
- If the potatoes are a little dry, add a little water in the dish.
- Put it in the oven for 20 minutes. The potatoes should be melting.
|Calories460Calories from Fat45|
|% DAILY VALUE|
|Calories from Fat45|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.