• 4 John Dory, about 0.88 lbs. each
• 8 small potatoes (Roseval)
• 4 small artichokes
• 4 small fennels
• 2 dried tomatoes
• 4 round tomatoes
• 12 small cherry tomatoes
• Olives
• Violet garlic
• Olive oil
• Basil oil
• Basil, thyme, rosemary, tarragon, parsley
• Salt and pepper (mill)
• Dried orange peel
• Butter

1. Cut the potatoes in thin slices.
2. Cover the bottom of an oven plate with these slices and add a dozen entire garlic cloves (unpeeled), some butter and olive oil. Put for some twenty minutes in the oven at 356 degrees F.

Tomato juice:

1. Pour the olive oil in a cocotte.
2. Add 4-5 crushed garlic cloves, roughly cut tarragon, fennel leafs and branches, and the round tomatoes, cut in half, facing towards the bottom of the cocotte.
3. Cover with aluminum paper, close with the lid and put the cocotte in the oven.
4. Put the small fennels into boiling, salted water.
5. Then, add the violet artichokes. Once blanched, drain the vegetables and put them for 10 minutes in the oven in a dish with cherry tomatoes. Sprinkle with olive oil.
6. Garnish the inside of the fish with parsley, thyme and tarragon. Lightly cover with basil oil. Season with salt and pepper. Sprinkle with the dried orange peel and rosemary powder. Put it for 10-12 minutes in the oven.
7. Keep the cooking juice from the fish. Add the tomato juice and filter. Then, add the dried tomatoes, olives, basil oil and fresh basil leafs.
8. Place the vegetables around the fish, cover with juice and serve hot.

• Preparation time: 35 minutes