Baked Bogue with Carrot, Potato, and Parsnip

In a baking tray, arrange the sliced vegetables in a circular pattern, alternating them until the surface of the dish is fully covered. Season with salt and pepper, pour in the vegetable stock, and drizzle with olive oil. Add the fresh herbs, cover with parchment paper and aluminum foil, and bake in a preheated oven at 180°C for 30 minutes.

Meanwhile, marinate the bogue with olive oil, salt, orange juice, and chopped rosemary, then set aside.

After 30 minutes, remove the vegetables from the oven and take off the foil and paper. Place the bogue fillets on top of the vegetables and return the dish to the oven. Bake for an additional 20 minutes.

Remove from the oven and serve hot.

• Red Snapper
• Parrot fish
• Small Codfish