Sea bass with zucchini and tomato vegetables

Ingredients for 2 servings:

• 2 sea bass
• 1 organic lemon(s), untreated
• 4 bay leaves
• 1 garlic clove(s), cut into 8 slices
• 1 bunch parsley, flat, roughly chopped
• Salt
• pepper
• 3 zucchini, halved, cut into slices of approx. 3 mm
• 2 large onions, halved, thinly sliced
• 3 garlic cloves, finely chopped
• Sugar
• 1 tbsp butter
• 2 tbsp olive oil
• 2 tomatoes, thinly sliced
• 1 tsp tomato paste
• 2 bell peppers, cut into approx. 4 mm wide strips
• Olive oil for the mold
• Butter for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Set oven to 210°C (425°F) top and bottom heat (no fan). Place sugar in a large casserole dish over medium heat until melted. Add the onions and the 3 cloves of finely chopped garlic. Sauté until golden brown. Add tomato paste and sauté. Add butter and olive oil. Add the bell pepper strips and sauté briefly, followed by the zucchini slices. Stir, season with salt and pepper. Simmer over low heat for approx. 30-40 minutes. Wash the gutted sea bass and scale them under water. Make two deep cuts on each side. Drizzle with lemon juice inside and out. Season with salt and pepper inside and out. Push 1/2 lemon slice, 1 garlic slice, and 1/2 bay leaf into each cut. Place 1/2 bunch of parsley into each belly opening. Grease an ovenproof dish with olive oil. Cut the tomatoes into thin slices and season with salt and pepper. Place the sea bass on the tomatoes. Place a thin slice of butter in each cut. Drizzle with a little lemon juice. Place the fish in the oven and roast for about 30 minutes at 210°C (top/bottom heat). Arrange the fish on a platter – fillet if desired. Arrange the zucchini on a plate, top with the roasted tomatoes and fish stock. Add the fish. Serve with a fresh baguette, a cool white wine, and a light leaf salad with a lemon and garlic dressing.