How to make
Wash and dry the red sea bream. Make several slits on one side of the fillet. Squeeze lemon juice over it and rub it with salt and olive oil, including in the slits.
Leave it like this for about 30 minutes, during which time you can prepare the vegetables.
Wash and cut the zucchini and eggplant into circles. Sprinkle the eggplant with salt and leave it to release its bitter juice. Wash it well and arrange it in a pan greased with olive oil.
Drizzle with more fat and roast for about 15 minutes to soften, then add the zucchini for about the same time.
Remove the pan from the oven, place the fish on top of the vegetables and arrange the sweet small peppers and the peeled and halved garlic cloves. Pour the fish stock, lightly salt and drizzle with more olive oil.
Bake the red sea bream at 370°F (190°C), until the products are nicely browned and the liquid in the slits of the fish has evaporated (an indication that it is ready). The cooking time of the juicy fish depends on the size of the red sea bream.
Serve it with lemon slices and nice Riesling white wine.
Enjoy my Oven-Baked Red Sea Bream with Eggplant and Zucchini!
