Oven-baked pike with pan-fried vegetables

Ingredients

• 2 small pike
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 150 ml white wine
• 150 ml water
• 4 garlic cloves
• 1 medium carrot (80 g)
• 2 peppers (1 yellow and 1 red)
• 2 tablespoons olive oil
• 1 aubergine
• 1 courgette
• 2 tablespoons soy sauce

Preparation

1. Clean 2 small pike and pat them dry with paper towels. Sprinkle them with 1 teaspoon of salt and 1/2 teaspoon of ground pepper. 2. Heat the oven to 200°C. Put the fish in a baking dish, pour in 150 ml white wine and 150 ml water, then add 2 garlic cloves, half the carrot, sliced, and half of each pepper, sliced. Bake for 25 minutes, until the flesh flakes easily. 3. Slice the aubergine, courgette, remaining half of the carrot and remaining halves of the peppers. Heat 2 tablespoons of olive oil in a pan; cook the carrot and peppers for 4 minutes, then add the aubergine for another 4 minutes and the courgette for 4 minutes. 4. Add 2 chopped garlic cloves and 2 tablespoons of soy sauce to the pan. Cook for 1 more minute, until the garlic is fragrant and the vegetables are browned in places. Serve hot, with the fish and vegetables alongside.