Some olive oil
250 ml. balsamic vinegar
2 tablespoons sugar
salt
pepper
parsley
Preparation:
Place the pepper, onion, eggplant and 8 garlic cloves on a baking tray. Drizzle some oil
all over the veggies, season and bake at 180ºC-356ºF for 35-40 minutes (in preheated
oven). Set aside the garlic cloves and reserve the rest. Peel and chop the rest of
vegetables into strips, and reserve.
Remove the central and lateral bones of each trout and cut open like a book. Smear a
little oil on a baking sheet and arrange the trout on it. Salt and pepper and top with the
roasted vegetables .
Peel and chop the remaining garlic cloves and mix with breadcrumbs and 1 tablespoon
of chopped parsley. Sprinkle the fish with this preparation and some olive oil and bake
at 200°C-356ºF for 8 minutes (in a preheated oven).
Put 2 tablespoons of sugar and the balsamic vinegar in a small saucepan on a medium
heat and reduce by half. .
Serve the trout stuffed with roasted vegetables, accompanied by the roasted garlic
cloves . Sprinkle the preparation with the vinegar reduction and garnish with parsley
leaves .
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Baked Grouper with seasoned Beans

Code33

35