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 perfectly complements the taste of gigot de mer, and a green tossed salad concludes the meal happily. Serve with a chilled dry white wine.
Peel and dice the eggplants into
Heat the oven to 375°. If you are using whole fish, make
Place the fish in an oiled baking dish. Sprinkle with the remaining chopped onion and the bay leaves, thyme, salt, and pepper. Cover with the lettuce leaves, pour in the wine and bake for 15 minutes.
Lift the whole fish out of the dish with two spatulas and discard the lettuce. Scrape the cooked onions into the eggplant mixture and put a part of this into the baking dish to make a bed. Lay the top half of the fish skin side down on the vegetables. Place the bottom half on top, skin side up. If you are using slices of fish, simply lay them on top of the eggplant bed. Put
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