Greek fish stew

Ingredients for 4 servings:

• 125 g pickled vine leaves
• 500 g potatoes
• 4 tbsp olive oil
• 1 garlic clove(s)
• 1 onion(s)
• salt and pepper
• 750 g redfish fillet(s)
• 200 g cherry tomatoes
• 75 ml dry white wine

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the vine leaves and pat dry. Wash and peel the potatoes, then cut into 2 cm thick slices. Boil in salted water for 6 minutes. Drain and let cool. Grease an ovenproof dish with 2 tablespoons of olive oil and rub with the peeled garlic clove. Place the vine leaves in the dish so that they hang over the edge. Cut the onion into thin strips and arrange them on the vine leaves. Season the potato slices with salt and pepper and arrange them on the onions. Season the fish with salt and pepper. Place on the potatoes and garnish with cherry tomatoes. Pour the wine into the dish and fold the vine leaves over the fish. Bake in a preheated oven at 200 °C on the second rack from the bottom for 25 minutes (convection not recommended). At the end of the cooking time, drizzle the fish with 2 tablespoons of olive oil.