John Myers
Ingredients for 2 servings:
- 2 sea bass(es), ready to fry
- 2 cloves garlic
- salt and pepper
- 1 tbsp olive oil
- 3 large carrots
- 2 zucchinis
- 1 bunch chard (chard stems, chard)
- ½ bunch sage or other herbs
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
simple and healthy
Rinse the fish inside and out with cold water and pat dry. Make three diagonal cuts on each side, about 5 mm deep. Slice the garlic lengthwise and insert them into the cuts. Season the fish belly with salt and pepper. If you have some, roughly tear the sage and add it, or add other spices/herbs (e.g., fish seasoning, garlic seasoning, etc.) as desired. Cut the zucchini and carrots into strips and place them on a baking tray lined with baking paper. Season with salt and cover with aluminum foil. Roast in the center of the oven preheated to 180°C for about 10-15 minutes. After these 10-15 minutes, remove the tray and remove the aluminum foil. Place the fish on the vegetable tray and drizzle with olive oil. Return to the oven and roast for another 20 minutes. Until the fish is done, cook the chard, cut into strips about 1.5 mm wide, in hot salted water. Drain the water and arrange the chard with the fish and vegetables on a plate.
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