Prepare the fish: gut it, trim all unnecessary, wash well, dry and season with salt and pepper.
What kind of fish to take-decide for yourself, I like char, but this time I have sea bass.
Peel and slice the potatoes.
Put a spoonful of melted butter in the baking dish, put the form in the oven, preheated to 200 °C, and let the butter melt.
Then put the potatoes in the form, season with salt, mix and bake for 20 minutes.
While the potatoes are baking, wash the cherry tomatoes, peel the garlic and cut into petals.
Put the cherry and garlic in a bowl, add the herbs of Provence, salt, pepper and drizzle with oil.
Put the prepared fish in a large baking dish and add the cherry and garlic.
I have added sweet pepper here, it's not necessary, I just love baked peppers and in the season I add it wherever I can.
Remove the potatoes from the oven, transfer them to the fish and put everything back in the oven for 20-30 minutes.
Prepare a fragrant package for potatoes by mixing finely grated zest, salt, ground black pepper and finely chopped dill.
This time I removed the zest with a special knife, but it's better to use a small grater.
Remove the finished dish from the oven.
Sprinkle the potatoes with the lemon-dill mixture, mix gently and serve.
Lemon and dill are perfectly combined with potatoes and perfectly harmonize with fish. The dish turns out to be low-fat, and if you use only vegetable oil, it is perfect for a lean meal, including a festive one.