Summary

Ingredients

• 3 fish (s) (snot tongues), depending on size, total approx. 1.5 kg, excluding ready-to-cook
• 6 potato (s), waxy, up to eight pieces, depending on size
• 1 tuber garlic, young, the cloves should not yet be large
• 8 cocktail tomatoes
• 8 slices bacon
• 1 lemon (s)
• 4 anchovy fillet (s)
• 1 sprig rosemary
• some salt and pepper
• some pepper
• olive oil

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Instructions

1. Preheat the oven to 200 degrees
2. Peel the potatoes and cut into slices about 1 cm thick. Strip the rosemary needles from the branch and chop with a knife. Cut the garlic bulb into fine slices with the bread slicer and finely chop it with a knife. Mix the potato slices in a bowl with salt, pepper, 2/3 of the chopped garlic, rosemary and 4 tablespoons of olive oil. Spread evenly on a baking sheet and cover with aluminum foil and slide into the preheated oven. After about 20 minutes, remove the aluminum foil and let the potato slices brown for another 10 minutes.
3. In the meantime, cut the bacon slices into fine strips and the cocktail tomatoes into slices. Brush the snot tongues with oil and season with salt and pepper. Take the tray out of the pipe and lay the snot tongues on the potato slices. Cut the tomatoes, bacon and anchovy fillets into small pieces and spread the remaining garlic on the snot tongues. Rub some zest of the organic lemon over the fish and drizzle everything with a little olive oil. Put in the oven for about 20 minutes until the snot tongues are cooked through.
4. The fish can be served on plates or filleted at the table, as desired. Serve the sliced organic lemon with the fish.
5. It is best served with a mixed leaf salad with rocket.