Dorade with Vegetables

Ingredients

• 2 small dorades (rose or royale about 300 g)
• Salt
• Pepper (freshly ground)
• 2 onions (about 200 g)
• 10 garlic cloves
• 350 g cherry tomatoes
• 30 g dried tomatoes
• 1 small zucchini
• 3 tbsp olive oil
• 100 g black pitted olives
• 2 sprigs Rosemary
• 2 sprigs thyme
• 2 sprigs sage

Instructions

1. 1.

   Rinse the dorades cold and pat dry. Season inside and out with salt and pepper.

2. 2.

   Peel the onions and slice into thin rings. Smash the unpeeled garlic cloves with the heel of your hand until they split open. Wash the cherry tomatoes and quarter them. Slice the dried tomatoes into strips. Wash, trim, and slice the zucchini.

3. 3.

   Preheat the oven. Heat 2 tbsp olive oil in a tall skillet over medium heat. Sauté the onion rings and garlic until translucent. Add the tomato quarters, zucchini slices, and olives; stir to combine. Transfer the vegetables to a roasting dish.

4. 4.

   Tie the herbs into two small bundles and add them to the dish. Place the dorades on top. Drizzle with 1 tbsp olive oil. Roast in the oven at 200°C for 15–25 minutes until cooked through. Serve the dorade with vegetables.