pepper
basil leaves
parsley
Preparation:
Smear the baking tray with some of oil. Cut the zucchini into long slices and then in
half. Make 4 single beds with it, season them and sprinkle some oil on them.
Clean the fish, cut out four loins, season, and sprinkle some oil on them before they are
placed (skin side up) on the zucchini beds. Bake them at 200°C-356ºF for 8-10
minutes.
Wash the potatoes, cover with plastic wrap and place them in the microwave. Cook on
full power (4 minutes per potato). Peel them when they're cool, and cut each potato
into large dice.
Peel and finely chop the garlic and fry a pan with oil. Peel the tomatoes, cut into dice,
drain and add them to the pan. Sauté over high heat and stir in both the chopped basil
and the potato dice. Salt and pepper and continue sautéing.
Place bream on the zucchini beds accompanied by the tomatoes and potato dice.
Garnish with a parsley leaf and serve.
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Trout stuffed with roasted Vegetables

Code32

Ingredients for 4 people:
4 trout
1 red pepper
1 onion
1 eggplant
10 garlic cloves
2 tablespoons breadcrumbs
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