Gut and scale the fish, trim the fins. Score 4 to 5 times 1 cm deep on the back, put 1 sage leaf in each crevice. Lightly season the inside of the fish with salt. Form 3 to 4 tbsp olive oil in the center of the fat pan, place the fish on top. Brush the top side of the fish with oil, season with salt. Cook the fish in the oven until done.
Circuit:
180 to 200 °C , 2nd sliding rack v. U.
160 to 180 °C , convection oven
about half an hour
Peel potatoes, cut into quarters lengthwise, roast with light butter on 2 or automatic cooking zone 7 to 9 until golden brown.
Peel onions or possibly shallots, roast with oil for about 10 minutes until golden brown. Cut tomatoes into 1 cm slices, season with salt. Mix half of the parsley with pressed garlic clove, spread evenly on the tomato slices.
Mix potatoes, shallots and olives, season with salt and season with pepper. After 30 minutes, add the tomato slices and potato mixture to the fish in the frying pan and cook for another 5 to 10 minutes.
Before serving, sprinkle the remaining parsley over the potatoes. Remove from the pan and bring to the table.
60 min
of Hamburgische Electricitätswerke Ag
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