Whole fish on potatoes and vegetables

Ingredients for 2 servings:

• 600 g potatoes, peeled
• 2 carrots
• 1 stalk(s) leek
• ½ celery root
• 2 fish(s)
• 1 bunch of parsley
• 2 lemons
• 1 small chili pepper(s), dried
• 6 garlic cloves
• olive oil
• 300 ml white wine
• 2 bay leaves
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Tastes good with sea bream, monkfish, sea bass and many other fish

Cut the peeled potatoes into wedges. Marinate in a bowl with a little olive oil, salt, and pepper. Place them on a baking sheet lined with baking paper and bake at 180°C for about 25 minutes (they should be cooked through, but not too soft). Meanwhile, wash the fish and pat dry. Make two diagonal cuts on each side; you can season the fish in the cuts, and the fish will cook faster this way. Rub the fish inside and out with lemon juice, salt, and pepper, not forgetting the cuts. Place a quarter bunch of parsley, a sliced ​​garlic clove, and two slices of lemon into the belly opening of each fish. Rub the monkfish only with garlic, as it has no opening. For each fish, slice another garlic clove and place it in the cuts. Slice the leeks, slice the carrots, and chop the celery. Chop the remaining parsley. Heat olive oil in a pan, add the finely chopped chili pepper, and heat until hot. Add the vegetables and cook for about 10 minutes over medium heat. The vegetables should still retain some bite. Finally, press two cloves of garlic and stir in with the parsley. Season with salt and pepper. Place the potato wedges in a baking dish, scatter the bay leaves and vegetables on top. Place the fish on top. Pour over the remaining lemon juice, half of the wine, and a generous splash of olive oil. Place in the oven at 220 degrees Celsius. After 10 minutes, pour the remaining wine over the fish and return it to the oven for another 15 minutes (ask the fishmonger when you buy it how long the fish will need). We’ve varied the recipe many times: sweet potatoes instead of potatoes, celery or parsnips instead of celery, sometimes without leeks, etc.