Whole Fish on Potatoes and Vegetables

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Cut the peeled potatoes into wedges. Marinate in a bowl with a little olive oil, salt and pepper, spread on a baking sheet lined with baking paper and bake in the oven at 180 degrees for about 25 minutes (should be done, but not too soft).
In the meantime, wash the fish and pat dry. Cut twice on each side at an angle, you can season into the gap and the fish will cook faster this way. Rub the fish inside and out with lemon juice, salt and pepper, don`t forget the incisions. Put a quarter bunch of parsley into the belly opening of each fish, one clove of garlic cut into slices and 2 slices of lemon. Only rub the monkfish with garlic, as it has no opening. For each fish, cut another clove of garlic into slices and stick it into the incisions.
Cut the leek into rings, carrots into slices and celery into pieces. Chop the rest of the parsley.
Put the olive oil in a pan, add the chopped chilli pepper and let it warm up. Add the vegetables and fry for about 10 minutes over medium heat. The vegetables should still retain some bite. Finally, squeeze 2 cloves of garlic and stir in with the parsley. Season with salt and pepper.
Place the potato wedges in a baking dish, arrange the bay leaves and vegetables on top. Put the fish on it. Pour over the remaining lemon juice, half of the wine and a good dash of olive oil. Put in the oven at 220 degrees. After 10 minutes, pour the rest of the wine over the fish and leave in the oven again for about 15 minutes (ask the fishmonger when buying how long the fish will take).
We have varied the recipe many times: instead of potatoes, sweet potatoes, instead of celery, celery or parsnips, sometimes without leeks etc.

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