for 4 person

Seasoned caramel

80 g	sugar
2 tbsp	water
1 ½ dl	white wine
50 g	butter
½ bunch	thyme, leaves torn off
1 ½ tsp	salt
a little	pepper

Vegetables

600 g	baby potatoes, quartered
300 g	leek, cut into rings

Fish

1 tbsp	olive oil
½ tsp	salt
a little	pepper
2 tbsp	thyme leaves
2	fish fillets (red snapper), each approx. 300 g

Finish cooking

a little

sea salt

How it's done

Seasoned caramel

Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Reduce the heat, pour in the wine, reduce to a syrupy consistency, stirring occasionally. Add the butter and thyme, season. Remove the pan from the heat.

Vegetables

Add the potatoes and leek to the caramel, mix thoroughly, spread on a baking tray lined with baking paper.

To roast

Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove.

Fish

Combine the oil with the salt, pepper and thyme leaves. Halve the fish fillets, rub in the seasoned oil. Place the fish fillets on top of the potatoes.

Finish cooking

Approx. 10 mins. in the centre of the oven. Remove. Salt the vegetables, serve with the fish.

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