The fish goes perfectly with vegetables.
The aromas of peppers, zucchini, tomatoes and herbs give this fish dish a special taste. You could serve it on a relaxed Sunday lunch, but it is also very suitable for the taper at the office.
This particular recipe could also work as a lure for those who don't like fish very much but love vegetables.
See below how to make it:
Ingredients
Two fish fillets (1 kg)
Two medium courgettes, diced
Two medium potatoes, diced
Two eggplants, peeled and diced
One carrot, coarsely chopped
One red pepper in large pieces
One onion, chopped
50ml extra virgin olive oil
Two cloves garlic, chopped
Five ripe tomatoes grated
One bunch of parsley, chopped
half of fennel
some basil leaves
10g. fresh oregano
Salt
Freshly ground pepper
Procedure
Preheat the oven to 180°C. After cutting the vegetables, place them in a pan. Season with salt and pepper, and add extra virgin olive oil. Cover with aluminium foil and cook at 180°C for about 25 minutes.
Remove the aluminium foil, place the fish fillets seasoned with salt and pepper, and continue baking for another 15 minutes until the vegetables take on colour and the fish is cooked.
Finally, add fresh herbs and extra virgin olive oil.
Dimitris Giovaras is a columnist for Olive Magazine. Translated by Paul Antonopoulos.
READ MORE: FASTING RECIPE: Peas with Florina peppers.