Oven-baked branzino

Ingredients for 2 servings:

• 4 sea bass fillets
• 2 onions, red
• 1 bell pepper(s), red
• 4 garlic cloves, finely diced
• 8 small potatoes
• 2 small zucchini or 1 large zucchini
• 2 stalk(s) Celery
• 1 handful of olives
• 1 tbsp capers
• 10 cocktail tomatoes
• 2 sprigs of rosemary
• 2 stalks of thyme
• n. B. Sea salt, coarse
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

easy, for guests, easy to prepare

Preheat the oven to 240°C. Clean or wash the onion, zucchini, and celery and slice them. Wash, clean, and slice the bell pepper. Peel and dice the garlic cloves. Peel the potatoes and cut them into 0.5 cm thick slices (there should be enough potatoes to cover the bottom of a large casserole dish or baking sheet). Briefly sauté the onion in a pan, add the bell pepper, and cook briefly. Reduce the heat, add the garlic to the vegetables, and sauté while stirring. Place baking paper on the bottom of the baking sheet and brush with olive oil. Line the baking sheet with the potato slices and sprinkle with rosemary, thyme, and coarse sea salt. Add the onion, bell pepper, and garlic mixture, the zucchini slices, and the celery. Season with salt if desired, and sprinkle with olives and capers. Cook in the hot oven for about 20 minutes. Season the sea bass fillets with salt and pepper, and briefly fry them skin-side down in hot olive oil. Reduce the oven to 180°C and arrange the cocktail tomatoes on top of the vegetables. Place the fish fillets skin-side up on top and return them to the hot oven for another 10 minutes.