Preparation
- Preheat the oven to 180 °C conventional. For the dressing, mix the olive oil, lemon zest and juice, capers, mustard, water, salt and pepper; add the parsley only just before serving, otherwise its colour fades in the acid.
- Brush a large baking dish with oil, lay half of the lemon slices in it and place the fish on top; fill the cavities with thyme and bay and lay the remaining lemon slices on the fish.
- Spread the onion rings and tomato halves (rounded side up) around the fish, season everything with salt and pepper and drizzle with a little olive oil.
- Bake for 10 minutes, pour in the white wine and cook for another 10 to 15 minutes until the flesh flakes easily with a knife.
- Put the fish, tomatoes and onions on warmed plates, drizzle with the cooking juices and spoon the dressing with the parsley over the top.
Drink with it
White wine · excellent match
Vermentino or Verdicchio
The citrus fruit, herbal spice and salty freshness of the wine form a natural link with lemon, capers and thyme.
Which wine pairs with food? A simple approach to choosingRosé · excellent match
Dry Provence rosé
Delicate red fruit and herbal spice pick up tomato and thyme, while the fresh acidity stays with the fish and the lemon.
Sparkling wine · good match
Brut sparkling wine (Crémant, Franciacorta)
Fresh acidity and bubbles lift the lemon in the dressing and make the delicate fish taste fresh.
Sparkling wine, Champagne, and Prosecco: what's the difference?Floral gin · good match
Gin and tonic with a twist of lemon, floral gin
Herbal and floral aromas pick up thyme and lemon, and the bitterness of the tonic cuts through the olive oil.
Gin styles: London Dry, Old Tom, Navy Strength, and more
Why it pairs well
Gin and tonic with fish is a surprise: herbs and citrus in the gin link up with thyme and lemon, and the bitter note of the tonic clears the olive oil away.