Ingredients
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1kg Perch fillet from one of the Blue Island Fish Markets
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1 cup water
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1 cup white wine
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3 tablespoons mustard
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Parsley, finely chopped
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Dill, finely chopped
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Juice of 2 lemons
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Olive oil
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Salt
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Pepper
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Tarragon
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Garlic powder
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1kg potatoes, peeled and sliced
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2 large onions, sliced into rings
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Vegetable stock diluted in water
Instructions
Wash the fillets and dry them with absorbent paper.
Then season the fish with salt and pepper and place the fillets in a baking tray with a little olive oil. At the same time, in a bowl, mix half the amount of: water, wine, dill, olive oil, lemon, garlic, parsley, and tarragon. Add the mustard.
Then pour this mixture over the fish and leave it in the refrigerator to marinate for about 40 minutes.
Place the potatoes and onions in a baking dish, add the vegetable stock, salt, pepper and the remaining amount of water, wine, dill, olive oil, lemon, garlic and parsley. Bake for about 40-50 minutes (the baking time depends on the thickness of the potato slices) in a preheated oven at 200°C.
Finally, add the fillets and continue baking for about another 30 minutes. Halfway through cooking, turn the fillets over.
Sprinkle with fresh parsley and serve.
Bon appétit!
