1 bunch flat-leaf parsley
1. rinse the melanzani, cut the stalk into small pieces. Cut the melanzani into slices, sprinkle lightly with salt and rest briefly. Now dry with kitchen roll and fry the slices in 2 tbsp. olive oil in a frying pan on both sides. Preheat electric stove to 200 °C. 2.
Remove the skin from the potatoes and cut them into thin slices. Rinse the zucchini, cut the stalks and blossoms into small pieces, scrape off any damaged areas and also cut the zucchini into small slices. 3.
Also rinse the tomatoes and cut into slices. Remove the skin from the garlic and finely dice. Wash the parsley and pluck the leaves. Brush a large, shallow baking dish with butter and layer the vegetables alternately – like a roof tile. Later, evenly distribute diced garlic and parsley leaves in between.
4. pluck the marjoram leaves, chop and distribute evenly over the vegetables. Sprinkle everything with salt and pepper. Stir 2 tbsp olive oil with the wine and 75 ml water and pour over the vegetables. Grill the vegetables on the middle shelf of the oven for 20 minutes (gas mark 3).
Rinse the fish inside and out and dry with kitchen roll. Sprinkle lightly with salt inside and out, making 2 small diagonal cuts on each side. After the 20 min, place the barbs on the vegetables, sprinkle with a few drops of juice from one lemon, brush with remaining oil, all