Lemon sole Mediterranean style

Ingredients for 4 servings:

• 3 fish(s) (red sole), depending on size, total approx. 1.5 kg, ready to cook, gutted
• 6 waxy potatoes, depending on size, up to eight
• 1 bulb(s) garlic, young, the cloves should not yet be fully developed
• 8 cocktail tomatoes
• 8 slices of bacon
• 1 lemon(s)
• 4 anchovy fillets
• 1 sprig(s) rosemary
• some salt and pepper
• some pepper
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 200 degrees Celsius. Peel the potatoes and cut into approximately 1 cm thick slices. Strip the rosemary needles from the sprig and chop them with a knife. Thinly slice the garlic bulb using a bread slicer and chop very finely with a knife. Mix the potato slices well in a bowl with salt, pepper, 2/3 of the chopped garlic, rosemary, and 4 tablespoons of olive oil. Spread them evenly on a baking tray and place them in the preheated oven covered with aluminum foil. After about 20 minutes, remove the aluminum foil and let the potato slices brown for another 10 minutes. In the meantime, cut the bacon into thin strips and the cherry tomatoes into slices. Brush the lemon sole with oil and season with salt and pepper. Remove the tray from the oven and place the lemon sole on top of the potato slices. Cut the tomatoes, bacon, and anchovy fillets into small pieces, and scatter the remaining garlic over the lemon sole. Grate some of the organic lemon zest over the fish and drizzle with a little olive oil. Bake in the oven for about 20 minutes, until the lemon sole is cooked through. You can arrange the fish on plates or fillet it at the table, as desired. Serve the organic lemon slices with the fish. Serve with a mixed leaf salad and arugula.