Preparing the ingredients: Wash the red potatoes thoroughly and slice them thinly. Boil them briefly (about 8-10 minutes) until they are al dente. Drain them.
Preheat the oven to 180 °C.
Slice the large eggplant into pieces about 1 cm thick. Halve the mini eggplants lengthwise.
Cooking the fish and vegetables: Heat 2 tbsp olive oil in a large frying pan over medium heat. Sauté the eggplants briefly until they are lightly browned and set them aside.
Add the remaining 2 tbsp olive oil to the pan and briefly sauté the red mullet fillets (about 1-2 minutes per side) until they are golden brown. Remove them from the pan.
Assembling the dish: Place the potato slices and eggplants in a baking dish. Arrange the sautéed red mullet fillets on top of the vegetables.
Distribute the lemon slices around the fish and vegetables. Sprinkle with chili flakes and a few sprigs of fresh dill.
Pour the white wine over everything and season with pepper and salt.
Cover the dish with aluminum foil.
Baking: Place the dish in the preheated oven and bake the dish for 20 minutes at 180 °C.
Finishing under the grill: Just before serving, set the oven to grill mode. Remove the aluminum foil and place the dish under the grill for another 5-10 minutes, until the top is nicely golden brown and the potatoes have a light crispy edge.
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