1. Dice potatoes, slice onions into rings, quarter tomatoes. Chop herbs and garlic. Toss vegetables with olive oil, salt, and pepper; spread in baking dish.
2. Clean and score the fish. Make a marinade with herbs, lemon juice, olive oil, salt, and pepper. Rub all over the fish.
3. Place fish on vegetables, pour over white wine and a little water, add bay leaves and peppercorns.
4. Bake at 180°C for 40–45 minutes, basting occasionally.
Ingredients
Rosé Pairing
Bandol Rosé