Brill fillets on a bed of potatoes and vegetables

Ingredients for 2 servings:

• 150 ml olive oil
• 400 g potatoes, waxy, finely sliced
• 1 fennel bulb(s), finely sliced
• 2 m.-large tomatoes, peeled, pitted and chopped
• 2 m.-large shallot(s), cut into rings
• 1 fish (brilliant) approx. 1 kg, filleted
• e.g. salt and pepper
• n. B. Leaf parsley, chopped
• n. B. Lemon slice(s) for serving

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Preparation in the oven

Preheat oven to 200 degrees Celsius. Spread 4 tablespoons of olive oil in an ovenproof dish. Layer the potato slices first, then the fennel slices, tomatoes, and shallots. Season with salt and pepper and drizzle with another 4 tablespoons of oil. Place the dish in the oven and bake for 30 minutes. Season the fish fillets with salt and pepper. Remove the dish from the oven, place the fish fillets on the bed of vegetables, and drizzle the remaining oil over the fish. Return the dish to the oven for another 20 minutes. Arrange the fillets on warmed plates with the vegetables. Sprinkle with freshly chopped parsley and garnish with lemon slices.