Recipe via Coastline.
Poisson au four façon Pauline (Whole baked fish with tomatoes, potatoes and olives)
Published on May 16, 2017
Ingredients
a good splash of olive oil
3 potatoes, peeled and thinly sliced
6 garlic cloves
4 bay leaves
1 fennel bulb, thinly sliced
sea salt and freshly ground black pepper
2 sprigs each of fresh thyme, oregano and rosemary
4 tomatoes, thinly sliced
2 zucchini (courgettes), thinly sliced
a handful of pitted black olives
1 large flat fish, such as sole, flounder, halibut or turbot, cleaned and scaled
curly endive salad, to serve
Method
Preheat the oven to 200°C (400°F).
Splash some olive oil into a large baking dish, and put a layer of potato slices
across the bottom of the dish, interspersed with the garlic cloves, bay leaves and fennel slices. Sprinkle with a little salt and pepper. Transfer to the oven and bake for 20 minutes.
Scatter the thyme, oregano and rosemary sprigs across the potato slices, and on top of them layer the tomato slices and a layer of zucchini. Scatter the olives over the vegetables, splash on more olive oil and bake for another 15 minutes.
Now put the whole fish on top. Cover with foil and bake for 15 minutes.
To serve, place the baking dish in the middle of the table. Gently lift the fish onto a large plate and fillet it, peeling back the skin from the spine and giving each guest a slice, lifting the spine away when you have served the top half of the fish. Give
everyone large spoons so they can serve themselves vegetables from the baking dish.
Serve with a curly endive salad.
