Redfish on Chicory

Ingredients

• 1 redfish (pre‑cooked)
• 4 chicory heads
• 1 lemon
• 2 sprigs dill
• 2 Bay leaves
• 1 tsp Herbs de Provence (dried)
• 200 ml olive oil
• Salt
• Pepper

Instructions

1. 1.

   Wash the chicory, shake dry and cut in half. Rinse the redfish and pat dry. Wash the lemon thoroughly and slice into rounds. Set aside 3 slices; place remaining slices inside the fish belly. Season the fish heavily with salt and lightly with pepper.

2. 2.

   Place the chicory halves in a roasting pan, lay the fish on top of the chicory halves and sprinkle all with herbs. Top the fish with bay leaves and lemon slices, drizzle with olive oil, bake in a preheated oven at 200°C for 20‑30 minutes. Season with salt and pepper, garnish with dill before serving.