This is a really delicious and great to pre-prepare dinner dish if you have guests. The oven does all the work and you can prep easily and clean up before the guests arrive. And it’s a fairly light and healthy dinner, giving you a little room to have a heavier starter and/or dessert.  

See how to prepare here:

Ingredients for 4
4 gilthead seabreams (Dorade Rayal), ca. 350 – 400g
2 garlic cloves
500g cherry tomatoes (I kept them on their stems, but works without too)
2 courgette (zucchini)
1 large aubergine (eggplant)
1-2 lemons
Olive oil
Salt & pepper

Pre-heat the oven to 220°C (air circulation).
For the veggies:
Wash the vegetables. Cut into smaller squares (keep the tomatoes as a whole), combine with greedy amount of olive oil (don’t soak) in a bowl and mix. Toss onto a baking tray and roast for approx. 30-40 minutes, until the vegetables brown. Only season with salt & pepper to taste once they come out of the oven. Now prepare the fish.

For the fish:
Wash the fish with cold water. Remove the side fins with a sharp knife or scissor. Wash the lemon and cut into slices. Fill the fish with the fresh herbs, garlic cloves and lemon slices. Cut 3 slits into the skin of the fish on each side. Heat a large frying pan with olive oil and fry the fish on both sides shortly. Then place in the oven for 10-15 minutes on a tray.

Make sure you time everything in such a way, that the veggies are ready at the same time as the fish is!

If you like, you could also prepare oven-roasted potatoes as an additional side dish.