Fish with Grilled Vegetables

Ingredients

• 2 aubergines
• Malz (barley malt extract)
• 2 zucchinis
• 4 tomatoes
• 2 Garlic cloves
• 4 stems thyme
• 2 tbsp lemon juice
• 4 tbsp olive oil
• 4 Red sea bass fillets about 250 g each (pre‑cooked)
• pepper (ground)

Instructions

1. 1.

   Wash, clean and slice the aubergines lengthwise into about 0.5 cm thick slices. Salt them and let sit in water for about 10 minutes, then pat dry. Wash, clean and slice the zucchinis similarly. Wash and clean the tomatoes.

2. 2.

   Peel the garlic and grate finely. Rinse the thyme, shake off excess moisture, pluck the leaves and mix with the garlic and lemon juice into the oil.

3. 3.

   Rinse the fish fillets and pat dry. Season with salt and pepper. Brush the fish and vegetables with the oil mixture, season the vegetables again, then grill everything (using a foil tray if needed) for 10–12 minutes, turning occasionally and brushing with oil as you go.