Preparing the ingredients: Wash the red potatoes thoroughly and cut them into thin slices. Cook them briefly (about 8-10 minutes), until they are al dente. Drain them.
Preheat the oven to 180 ° C.
Cut the large eggplant into slices about 1 cm thick. Halve miniaubergines lengthwise.
Bake fish and vegetables: Heat 2 tbsp olive oil in a large frying pan over medium heat. Bake the aubergines briefly until they are light brown and lay them aside.
Add the remaining 2 tbsp olive oil to the pan and fry the red poon fillets briefly (about 1-2 minutes per side) until golden brown. Remove them from the pan.
Compile dish: Place the potato slices and aubergines in a baking dish. Arrange the fried red poon fillets on top of the vegetables.
Divide the lemon slices around the fish and vegetables. Sprinkle with the chili flakes and a few sprigs of fresh dill.
Pour the white wine over the whole and season with salt and pepper.
Cover the dish with aluminum foil.
Bake: Place the dish in the preheated oven and bake the dish for 20 minutes at 180 ° C.
Finish under the grill: Place the oven on the grill position just before serving. Remove the aluminum foil and put the dish under the grill for another 5-10 minutes, until the top is beautiful golden brown and the potatoes have a slightly crispy edge.
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