Sea bass or grouper with Mediterranean vegetables

Ingredients for 4 servings:

• 4 sea bass or grouper, filleted
• 300 g fresh leaf spinach
• 2 m.-sized sweet potatoes
• 1 m.-large zucchini
• ½ large onion(s)
• 3 bell peppers, grilled, pickled (jar)
• 10 green olives
• 1 tsp turmeric
• ½ tsp paprika powder
• Salt and pepper, black
• 1 tbsp olive oil
• 1 tbsp breadcrumbs
• 1 tbsp Parmesan

Instructions

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

without meat

Peel the sweet potatoes and cut into 1-2 cm thick slices. Boil in salted water until just tender (about 5 minutes). Drain and set aside. Wash the zucchini and cut into cubes approximately 2 x 2 cm. Peel the onion and slice into rings. Drain the bell peppers and cut into 2 cm pieces. Quarter the olives. Heat olive oil in a large pot and slowly sauté the onion rings. Season with salt and turmeric. Preheat the oven to grill or 200°C top/bottom heat. After about 4 minutes, add the zucchini to the onions and fry briefly. Then gradually add the washed and thoroughly dried spinach. Season with paprika and pepper. Finally, add the bell pepper pieces, olives, and sweet potato slices and season with salt, pepper, and paprika to taste. Place everything in a baking dish. Wash the fish fillets and dry thoroughly. Place them on top of the vegetables, skin-side up. Sprinkle the fish with sea salt, breadcrumbs, and Parmesan cheese. Grill in a hot oven for about 15 minutes, until the fish is golden brown and cooked through.