Provencal Dorade

• 2 kilograms potatoes
• 1 onion
• 2 cloves garlic
• olive oil
• salt
• 6 ounces water
• 6 ounces dry white wine
• 3 tomatoes sliced
• ground black pepper
• 2 Gilt-head breams, cleaned and scaled
• 1 lemon sliced
• herbs Provencal

1. Preheat oven to 425 degrees Fahrenheit.
2. Peel the potatoes and slice them thinly.
3. Cut the garlic and onion in rings.
4. In an oiled baking dish, place the potatoes in layers alternating with onion and garlic. Salt and add the water and the wine. Place the sliced tomatoes on top. Bake for 15 minutes.
5. Meanwhile, lightly salt and pepper the inside of the breams.
6. Cut a few slices of lemon and re-cut each slice in half. Place the lemon slices inside the fish.
7. Put the breams on the tomatoes, add a drizzle of olive oil and sprinkle with Provencal herbs.
8. If the potatoes are a little dry, add a little water in the dish.
9. Put it in the oven for 20 minutes. The potatoes should be melting.

potatoes, onion, garlic, olive oil, salt, water, white wine, tomatoes, ground black pepper, breams, lemon, herbs

Taken from www.yummly.com/recipe/Provencal-Dorade-898535 (may not work)