Dorade with Melanzane, Zucchini and Tomatoes

Scale, bone and fillet the giltheads. Cut the melanzane lengthwise into 4 slices and the zucchini into 8 round slices, each 5 mm thick. Sizzle in olive oil on both sides until not too soft. Season with salt and pepper.

Peel tomatoes, quarter and stone. Cut the garlic into small slices and place them together with the tomatoes on a tray covered with aluminum foil. Season with pepper and salt. Add a little olive oil and cook in the oven at about 150 °C for about half an hour.

Spread 4 sheets of aluminum foil 30 x 300 mm. On each sheet, start with a slice of melanzani and two slices of zucchini, then place the Doraden fillet seasoned with salt, pepper and lemon and two tomato quarters on each. Sprinkle with thyme and drizzle with olive oil. Tightly close the foil and cook in a preheated oven at 250 degrees for about 7 to 8 minutes.

Remove the fish from the foil, offer it on plates and add a few drops of old balsamic vinegar. Garnish with the pine nuts as ditto the parsley.

– then chef of the restaurant Forellenhof – near Budlich (Hunsrück) – Written by Hein Rühle 6/98

Our tip: Use fresh thyme for an aromatic flavor note!

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