Sea bass with grilled vegetables

Ingredients

• 1 eggplant
• 2 Zucchini
• Salt
• 2 green bell peppers
• 400 g cherry tomatoes
• 1 Garlic clove
• 70 ml Olive oil
• 1 tbsp Lemon Juice
• white pepper
• 4 sea bass fillets (prepped, about 300 g each)
• 4 thyme sprigs

Instructions

1. 1.

   Wash and trim the eggplant and zucchini; slice them lengthwise into approximately ½‑cm thick pieces. Salt the eggplant slices and set aside to draw out water. Wash the bell peppers, cut them crosswise, remove seeds and white membranes, and discard the stem ends. Slice the peppers crosswise into rings. Wash the tomatoes. Peel the garlic clove and press it into the olive oil. Stir in the lemon juice and season the oil with salt and white pepper.

2. 2.

   Preheat the grill.

3. 3.

   Rinse the fish inside and out and pat dry. Brush each fillet with about 1 tbsp of oil and grill, turning occasionally, for roughly 20 minutes. Place thyme sprigs on top of the fish while grilling.

4. 4.

   Wash and pat dry the eggplant and zucchini. Brush or mix them with the remaining oil and grill for 10–15 minutes (toss tomatoes and peppers in a grill pan if desired).

5. 5.

   Serve with fresh white bread.