Sea bream on a bed of eggplant and zucchini with tomatoes

Ingredients for 4 servings:

• 2 fish(s) (sea bream)
• 1 zucchini
• 1 eggplant(s)
• 2 tomatoes
• 2 cloves garlic
• 2 sprig(s) thyme or dried thyme
• salt and pepper
• 1 lemon(s)
• olive oil
• Balsamic vinegar
• 30 g pine nuts, roasted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Scale, fillet, and debone the sea bream. Cut the eggplant lengthwise into 4 slices and the zucchini into 8 round slices (approx. 5 mm). Brown the eggplant and zucchini on both sides in a little olive oil, not too soft, as they will be in the oven later. Season with salt and pepper. On 4 sheets of aluminum foil (approx. 40 cm long), first place a slice of eggplant, then 2 slices of zucchini each. Place the sea bream fillet, seasoned with salt and pepper, on top. Sprinkle with thyme. Slice the tomatoes and place about 3 slices on each fillet. Distribute half a crushed garlic clove over each portion. Drizzle with olive oil. Seal the foil tightly and cook in a preheated oven at 250°C for about 20 minutes. Then arrange everything on plates, drizzle with a little balsamic vinegar, and garnish with the toasted pine nuts. If you don’t like eggplant, you can of course leave it out and simply use a little more zucchini. To check if the fish is cooked, remove a package from the oven and pierce it with a toothpick. If you still feel some resistance, the fish needs a little longer in the oven.