Rinse the vegetables, dry them and cut them into pieces of about 2×2 cm, chop the garlic coarsely. Sauté the vegetables and garlic briefly in olive oil. Add bay spice, rosemary and thyme sprigs and season with salt and pepper. Season red mullet fillets with pepper and salt and brush with a little olive oil.
Transfer the vegetables to an ovenproof dish, place the fish on top and bake for about 12 minutes in the oven heated to 160 °C.
Serve the fish pan with baguette.
Our tip: Zucchini are tender in taste and therefore also well suited for children.
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