Mediterranean Baked Fish  with  Marsanne, Montagne Noire, Pays D'Oc

Winter’s over, and it’s time for a one-dish supper that just sings of sunshine. You can adapt this recipe to suit taste or availability, choosing: sea bass, red mullet and a range of vegetables.

Serves 4

2 fennel bulbs
2 cloves of garlic, chopped
600g waxy potatoes
Olive oil
350g vine tomatoes
4 x red mullet fillets, skin on but scraped - (use sustainable sources and get the fishmonger to fillet)
A handful of parsley
Juice of half a lemon

Pre-heat the oven to 180C/gas mark 4. Slice the fennel (remove the tough outer layer, reserving the fronds for garnishing). Slice the potatoes, roughly into coin thick rounds, add the vegetables, chopped garlic and whole vine tomatoes and tumble into a roasting dish. 
Drizzle over a little olive oil and season, turning through with your hands to make sure they are well coated. Squeeze over the juice of a lemon, then bake for about 15 - 20 minutes.
Slash the skin side of each red mullet fillet and season on both sides. Place the fish skin side up on top of the baked vegetables. Drizzle a little more olive oil over the fish, bake for a further 20 minutes. Add a judicious squeeze of lemon juice, a sprinkling of parsley and serve.