Redfish on Chicory
Rinse chicory, shake dry and cut in half. Rinse fish and pat dry. Rinse lemon and cut into slices. Set 3 slices aside. Stuff fish cavity with remaining lemon slices. Season fish generously with salt and pepper.
Place chicory halves in a roasting pan and top with fish. Sprinkle with Herbs de Provence. Lay bay leaves and lemon slices over fish and drizzle with oil. Bake in a preheated oven at 200°C (approximately 400°F), 20-30 minutes. Season with salt and pepper to taste and serve garnished with dill.