Gigot de Mer

This “leg of lamb from the sea” is so called because slices of garlic are stuck into the fish the same way they would be for roast leg of lamb—gigot d’agneau—before the fish is baked on a bed of ratatouille. You may use thick slices of haddock, fresh cod, or belly fish or a whole large whiting, striped bass, or red snapper. It is a remarkably easy yet delicious dish imbued with the flavors of vegetables, garlic, and white wine. Riz aux Herbes