Ingredients
For a fish:
- 2 pieces Fish
- 200 gram Cherry tomatoes
- 1 clove Garlic
- 1/2 teaspoon Seasoning (Provence herbs)
- 1 tablespoon Vegetable oil
- Salt to taste
- Black pepper to taste
For potatoes:
- 6 pieces Potatoes
- 1/3 bunch Dill
- 2 teaspoons Lemon zest
- 1 tablespoon Melted butter
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the fish: gut it, cut off all the excess, wash it well, dry it and season with salt and pepper. What kind of fish to take - decide for yourself, I like the char, but this time I have sea bass.
- Peel the potatoes and cut them into slices.
- Put a spoonful of melted butter in a baking dish, put the mold in the oven, preheated to 200 ° C, and let the butter melt. Then put the potatoes in a mold, add salt, stir and bake for 20 minutes.
- While the potatoes are baking, wash the cherry tomatoes, peel the garlic and cut into petals.
- Put the cherries and garlic in a bowl, add the herbs of Provence, season with salt, pepper and drizzle with oil.
- Put the prepared fish in a large baking dish and add the cherries and garlic. I added sweet pepper here, it's not necessary, I just love baked pepper and seasonally 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 filling 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 is better to use a fine grater.
- Remove the finished dish from the oven.
- Sprinkle the potatoes with lemon-dill mixture, mix gently and serve. Lemon and dill are perfectly combined with potatoes and perfectly in harmony with fish. The dish turns out to be low-fat, and if you use only vegetable oil, it is ideal for a lean dish, including a festive one.
- Bon Appetit!