Baked Anglerfish

Ingredients

• 1 Aubergine
• 2 Zucchini
• 500 g waxy potatoes
• 2 shallots
• 2 Garlic cloves
• 3 fresh bay leaves
• Salt
• pepper (ground)
• olive oil (for drizzling)
• 200 ml dry white wine
• 1 sea bass fillet about 1.2 kg (ready‑to‑cook skinless with bones)
• 2 Tomatoes
• 2 tbsp chives

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) fan and top heat.

2. 2.

   Wash, trim, quarter lengthwise and cut the aubergine and zucchini into pieces. Peel and slice the potatoes. Peel the shallot and garlic and quarter the shallots. Place the aubergine, zucchini, potatoes, shallots, garlic and bay leaves in a baking dish, season with salt and pepper, drizzle with olive oil. Roast for about 15 minutes, then pour in the white wine.

3. 3.

   Wash the sea bass, pat dry and season with salt and pepper. Wash the tomatoes, cut off the stems and slice. Place the fish on top of the vegetables, drizzle with a little oil and bake for another 20–25 minutes until cooked through. Turn the vegetables occasionally and spoon liquid over the fish. Sprinkle chives during the last five minutes. Taste and serve.